A weeknight meal starring duck? Do I really have time for this migration?
Yes, you do! Let’s talk about modern duck confit: place in a slow cooker, prepare until falling apart and refrigerate. It’s that easy. In fact, most of the components of this Duck Confit Salad can be made in advance, making it ideal for a quick, yet glamorous, weeknight meal. We also love this salad for more formal occasions…think dinner party first course, romantic evening for two or any other special occasion. The sweet vinaigrette and creamy avocados add a wonderful balance to this salad, assuring your guests will be back again next winter.
Recipe: Duck Confit Salad with Cranberry Vinaigrette
Preparing the Duck Confit: Place a whole duck, or just the legs and thighs, in a crock-pot and slow cook it until it falls apart. Then simply remove the bones, shred the meat, and store it in an air-tight container, in the fridge, until ready to serve.
8 cups mixed salad greens
1 1/3 cups shredded duck confit
1 ripe avocado
3 Tb. cranberry preserves
1 Tb. apple cider vinegar
1/4 cup olive oil
Salt and Pepper
Cut the avocado into small chunks and remove the pomegranate arils.
Arrange the salad greens on 4 plates. Then top each pile of greens with 1/3 cup duck confit, avocado chunks and a sprinkling of pomegranate arils.
Whisk the cranberry preserves with the vinegar and oil. Then salt and pepper to taste.
Drizzle the vinaigrette over the top and serve.
Yield: 4 servings
Prep time: 10 minutes
Recipe provided by A Spicy Perspective