Duck Confit & Radicchio Salad Recipe
A sumptuous salad featuring tender duck confit paired with crisp radicchio, drizzled with a zesty vinaigrette for a delightful balance of flavors.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Duck Confit
In a large pot, submerge the duck leg quarters in duck fat. Cook them over low heat for about 2 to 3 hours until the meat is tender and falling off the bone. Allow to cool, then refrigerate in the fat if not using immediately.
- 2
Make the Salad
In a large bowl, combine the radicchio, arugula, and shallots. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- 3
Assemble the Salad
Remove duck from the fat and shred the meat. Top the salad with the shredded duck and sprinkle with fresh parsley. Serve immediately.
