Duck Confit Salad with Frisee, Walnuts, and Cherry Vinaigrette
Duck Confit Salad with Frisee, Walnuts, and Cherry Vinaigrette
Prep: 20 min • Cook: 15 min. A light yet luxurious salad featuring succulent shredded duck confit, crisp frisée lettuce, toasted walnuts, and a vibrant cherry vinaigrette. This dish offers a delightful contrast in textures and rich flavors, perfect as an elegant appetizer or a satisfying light main course, showcasing classic French culinary techniques with a fresh approach.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 2
Instructions
Prepare the Duck Confit
- 1Preheat oven to 375°F (190°C). Remove duck confit from packaging and scrape off excess fat.
- 2Place duck thighs, skin-side up, on a baking sheet. Roast for 15-20 minutes, or until the skin is crispy and the duck is heated through.
- 3Once cooled slightly, shred the duck meat from the bones using two forks. Discard skin and bones.
Make the Cherry Vinaigrette
- 1In a small bowl, combine minced shallots, chopped dried cherries, red wine vinegar, Dijon mustard, salt, and pepper.
- 2Gradually whisk in the olive oil until the vinaigrette is emulsified.
Assemble the Salad
- 1In a large mixing bowl, gently combine the frisée lettuce and toasted walnuts.
- 2Add the shredded duck confit to the salad ingredients.
- 3Drizzle the cherry vinaigrette over the salad and toss gently to coat evenly. Serve immediately.
Nutrition Information
- Calories
- 750 kcal
- Protein
- 35 g
- Fat
- 55 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 750 kcal |
| Protein | 35 g |
| Fat | 55 g |
| Carbs | 25 g |
Tips
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragra
- For extra crispy duck skin, after roasting, you can briefly broil the duck thighs for 1-2 minutes, w
- For an elevated presentation, arrange frisée on plates first, then top with duck confit, walnuts, an