Warm Duck Confit and Fiddlehead Salad

Warm Duck Confit and Fiddlehead Salad

  • Preparation 20 min
  • Cooking 6 min
  • Servings 4
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

    • ¾ lb (340 g) fresh fiddleheads, washed well and drained
  • Dressing

    • ½ cup (125 ml) vegetable oil
    • ¼ cup (60 ml) lemon juice
    • 2 tbsp (30 ml) honey
    • 2 tbsp (30 ml) Dijon mustard
  • 
Salad

    • 8 cups (200 g) baby spinach
    • 2 Granny Smith 2 Granny Smith apples, julienned, cut into julienne
    • 3 shallots, chopped
    • 2 tbsp butter
    • 2 to 3 confit duck legs, deboned and shredded

Preparation

  • Dressing

  • Salad

Personal Note