Duck Confit Salad Recipe
sultanas, fennel, tender greens, pickled vegetables, almonds, maple dijon vinaigrette
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Ingredients
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Salad Ingredients
Maple Dijon Vinaigrette
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt and let them cure in the refrigerator for at least 12 hours. Rinse and pat dry.
- 2
Cook the Duck
Submerge the duck legs in duck fat in a heavy pot or Dutch oven. Cook on low heat for 2-3 hours until the meat is tender and falling off the bone. Let cool in the fat, then remove and shred the meat.
Vinaigrette Preparation
- 3
Make the Vinaigrette
In a bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper to taste until emulsified.
Salad Assembly
- 4
Assemble the Salad
In a large bowl, combine the tender greens, fennel, sultanas, pickled vegetables, and shredded duck meat. Drizzle with the maple Dijon vinaigrette and toss gently to combine. Top with toasted almonds before serving.