Salade De Confit De Canard Recipe
Mesclun, légumes, vinaigrette maison
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Ingredients
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Salad Base
Duck Confit
Vinaigrette
Method
Preparation
- 1
Prepare the Salad
In a large bowl, combine the mesclun mix, halved cherry tomatoes, diced cucumber, and sliced radishes.
- 2
Prepare the Duck Confit
Remove the duck confit legs from their packaging. If desired, crisp the skin in a hot skillet for a few minutes.
- 3
Make the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 4
Combine and Serve
Drizzle the vinaigrette over the salad and toss gently to coat. Top with warm duck confit legs and serve immediately.
