Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Confit Duck Salad with Blood Orange Vinaigrette - Image 1

Confit Duck Salad with Blood Orange Vinaigrette

French cuisineMediterranean cuisineMediterranean
0
Be the first to like this recipe

Confit Duck Salad with Blood Orange Vinaigrette

  1. Turkey & Duck Dishes >
  2. Vegetable Salads

Prep: 15 min • Cook: 10 min. This refreshing and sophisticated salad combines the rich, savory notes of crispy duck confit with the peppery bite of fresh arugula. Toasted pistachios add a delightful crunch, while a vibrant blood orange vinaigrette provides a sweet and tangy counterpoint, making for a truly elegant and satisfying dish.

Preparation time
15 min
Cooking time
10 min
Total time
25 min
Servings
2
Course
Salad
Complexity
Easy
Units:
Scale:

Ingredients

  • 2 pcs duck confit(legs)
  • 2 pcs blood oranges(1 for segments, 1 for vinaigrette juice)
  • 5oz arugula
  • 1/4 cup pistachios(shelled, unsalted)
  • 1 pc shallots(small, finely minced)
  • 3 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper(freshly ground)

Instructions

Prepare the Duck Confit

  1. Preheat oven to 400°F (200°C). Remove duck confit legs from their fat, scraping off excess. Place skin-side up on a baking sheet.
  2. Roast for 15-20 minutes, or until the skin is crispy and golden brown. Let cool slightly, then shred the meat off the bone.

Make the Blood Orange Vinaigrette

  1. Juice one blood orange into a small bowl. You should have about 3 tablespoons of juice.
  2. Whisk in the finely minced shallot, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is emulsified.

Assemble the Salad

  1. While the duck roasts, segment the second blood orange by carefully cutting away the peel and white pith, then slicing along the membranes to release the individual segments.
  2. Lightly toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant. Let cool and roughly chop.
  3. In a large bowl, combine the arugula, shredded duck confit, blood orange segments, and toasted pistachios.
  4. Drizzle the blood orange vinaigrette over the salad and toss gently to coat. Serve immediately.

Nutrition

Servings
2
Serving size (imperial)
10.6 oz
NutrientPer servingPer 100 gTotal (2 servings)
Calories780.5 kcal260.2 kcal1,561 kcal
Protein35.2 g11.7 g70.4 g
Fat55.8 g18.6 g111.6 g
Carbs32.1 g10.7 g64.2 g

Tips

  • Segmenting blood oranges neatly enhances presentation and avoids bitterness from the pith.
  • Ensure duck confit skin is thoroughly crispy for the best texture contrast in the salad.
  • Serve this salad as a light lunch or an elegant appetizer, perhaps with a glass of crisp white wine.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…