This salad rated a "really, really good" from my husband. It will definitely be a recipe we will enjoy frequently. The duck confit from Seed to Sausage (new in the store) is such a treat! Moist, fall off the bone tender, and so easy to prepare.
Duck Confit Salad
Duck Confit Salad
Cathy Kirkham
Dinner
This also features two more great recipes as well as the salad!
Ingredients
SALAD
- 1 pkg Seed to Sausage Duck Confit
- your favourite salad greens mixture (I used some mixed salad from Patchwork Garden, some Seedling mix from Cookstown, and Frisée)
- sliced red onion
- dried cherries (from our Bulk Bins)
- Tamari roasted Almonds and Pumpkin Seeds (recipe to follow)
- my favourite Salad Dressing (recipe to follow)
TAMARI ROASTED ALMONDS AND PUMPKIN SEEDS
- 1/2 cup unsalted roasted almonds
- 1/2 cup pumpkin seeds
- 1 tbsp tamari
- 1/2 tsp maple syrup
- 1/4 tsp smoked paprika
MY FAVOURITE SALAD DRESSING
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 6 tbsp olive oil
- salt and pepper to taste
Directions
SALAD
Remove the duck confit from the plastic, dry off the skin, and let it come to room temperature.
Preheat oven to 350°, place duck in a baking pan and bake for 15 minutes. If you want a crispy skin, you can heat it in a skillet, skin side down for 8-10 minutes, turn it over and cook 2-3 minutes more. Transfer to a plate.
Prepare the salad ingredients and arrange on your plates. Drizzle with dressing, top with the dried cherries, nuts and shredded duck. Yumm!!!
TAMARI ROASTED ALMONDS AND PUMPKIN SEEDS
Preheat oven to 350°, line a baking pan with parchment paper. Combine all ingredients and toss to coat. Bake for 10-12 minutes, stir halfway through. Remove and let cool. (These are great on top of broccoli salad also, or just to snack on.)
SALAD DRESSING
Simply whisk together well, season to taste.
