Salad Of Duck Confit Recipe

Preparation Directions

1. 1

   Prepare the Eggplant

   Preheat your grill or grill pan over medium-high heat. Slice the eggplant into thick rounds, brush with olive oil, and season with salt and pepper. Grill the eggplant for about 3-4 minutes on each side until charred and tender. Remove from the grill and set aside.

2. 2

   Make the Yogurt Dressing

   In a bowl, mix the yogurt with a tablespoon of olive oil, salt, and pepper. Adjust seasoning to taste. Set aside.

3. 3

   Prepare the Citronette

   In a small bowl, whisk together the orange juice, remaining olive oil, honey, crushed Szechuan peppercorns, salt, and black pepper until emulsified.

4. 4

   Prepare the Duck Confit

   If using packaged duck confit, warm it in a skillet over low heat until heated through. If it's from scratch, shred the confit meat from the bone and warm in the pan.

5. 5

   Assemble the Salad

   In a large salad bowl, tear the Little Gem and Pink Rhône lettuces into bite-sized pieces. Add the grilled eggplant, sliced plums, and warm duck confit. Drizzle with the orange-Szechuan peppercorn citronette and toss gently to combine.

6. 6

   Serve

   Plate the salad and serve with the yogurt dressing on the side or drizzled over the top.