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Duck Confit Salad
Duck Confit Salad
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Duck Confit Salad

Preparation
20 MIN
Cooking
10 MIN
Makes
4 to 6 servings
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Ingredients

Vinaigrette

Salad

Preparation

Vinaigrette

  1. In a bowl, combine all the ingredients with a whisk. Season with salt and pepper. 


Salad

  1. With the rack in the middle position, preheat the oven’s broiler.
  2. Place the duck legs, skin side up, on a baking sheet. Bake for about 10 minutes or until the skin is crispy. Remove the skin from the legs and cut into small pieces. Keep warm. Remove the bones from the legs and shred the meat. Set aside.
  3. In a bowl, combine the lettuce, duck, tomatoes, green onion, and vinaigrette. Adjust the seasoning. Sprinkle with the crispy duck skin and walnuts and serve. 



Note

We soak the shallot in water for a milder flavour.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.