Here’s an original, super easy & delicious salad recipe I made for a quick week night dinner.
Duck Confit Salad
- 2 Seasoned Duck Legs
- 3 oz Goat Cheese
- 1/2 cup Blueberries, Bosenberries or other small berries
- 2 cups Mixed Spring Lettuce
- 1/4 cup sliced Green Onions
- 2 tbl Balsamic Vinagarette
Costco and Whole Foods both carry already cooked duck legs. All you have to do is cook them for 15 minutes at 400°F to crisp up the skin. Once they are cooled, they fall off the bone; chop/shred the meat and discard the bones. While the duck legs are cooking, toss two cups of mixed greens into a large salad bowl. If you are using frozen berries, defrost them. (I always have bags of organic mixed berries in my freezer for smoothies, I just picked out the strawberries for this recipe.) Toss the balsamic vinagarette, lettuce and sliced green onions. Add pieces of goat cheese and the berries. Mix well. Place on individual plates and top with duck. Serve with crackers and goat cheese mixed with honey.
I served a lovely zippy Bonterra Rosé
(a dry Sangiovese, Zinfandel & Grenache blend). Rosés or light reds (like a Grenache
or certain Pinot Noir
s) will work well: just be aware that a light red wine with medium acidity pairs well because it honors the tangy goat cheese while earthy red fruit compliments the fat bird.