Duck Confit Salad with Lima Beans
- Preparation 20 min
- Cooking 30 min
- Servings 1
- Makes 8 appetizers or 4 mains
The inspiration for this warm salad was southwestern France’s classic cassoulet: a slow-simmered white bean stew featuring duck confit. Our lighter, faster twist marries the slightly bitter bite of watercress with the richness of duck meat and the sweetness of the dressing. It makes a great side for this meal, but could also take centre stage as a main. You can cook the veggies an hour or two ahead of time, but the salad is best thrown together just before serving.
Featured in RICARDO Magazine SPRING 2018 (p. 86)
- Nut-free
- Lactose-free
- Gluten-free
- Dairy-free
- Egg-free
Categories
Ingredients
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Salad
- 4 plum tomatoes, each cut into quarters
- 3 small red onions, each cut into 8 wedges
- 2 tbsp (30 ml) olive oil
- 1 can (19 oz/540 ml) lima beans, rinsed and drained
- 2 confit duck legs, the meat shredded
- 2 cups (60 g) watercress or torn chicory lettuce
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Dressing
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) balsamic vinegar
- 1/2 tsp (2.5 ml) honey
Preparation
-
Salad