Salad Of Duck Confit Recipe
With Roquefort Cheese, Dates, Pumpkin, and Sherry Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Duck Confit
Shred the duck confit into bite-sized pieces and set aside.
- 2
Roast the Pumpkin
Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes or until tender.
- 3
Make the Sherry Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the mixed salad greens, roasted pumpkin, chopped dates, and shredded duck confit. Crumble the Roquefort cheese on top and drizzle with the sherry vinaigrette. Toss gently to combine.