Restaurants›Feast›Duck Confit Salad Recipe

Duck Confit Salad Recipe

Inspired by Feast
Time45m
Serves4

Over Little Gem and Pink Rhône lettuces tossed in an orange-Szechuan peppercorn citronette and served with charred eggplant in a yogurt dressing, warm duck confit and fresh plums.

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Ingredients

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Salad Ingredients

Method

Preparation Steps

1

Prepare the Eggplant

Preheat the grill or a grill pan over medium heat. Slice the eggplant into rounds, brush with olive oil, and season with salt and pepper. Grill the eggplant for about 5-7 minutes on each side, or until charred and tender. Set aside.

2

Make the Yogurt Dressing

In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper until smooth. Set aside.

3

Prepare the Citronette

In a small bowl, whisk together the orange juice, Szechuan peppercorns, olive oil, salt, and pepper until well combined.

4

Warm the Duck Confit

In a small pan, warm the duck confit over low heat until heated through.

5

Assemble the Salad

In a large bowl, combine the Little Gem and Pink Rhône lettuces. Drizzle with the orange-Szechuan peppercorn citronette and toss gently to coat. Add the warm duck confit, grilled eggplant, and sliced fresh plums on top.

6

Serve

Drizzle the yogurt dressing over the salad and serve immediately.