Duck Confit Salad
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Category
Dinner
This also features two more great recipes as well as the salad!

Ingredients
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1 pkg Seed to Sausage Duck Confit
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your favourite salad greens mixture (I used some mixed salad from Patchwork Garden, some Seedling mix from Cookstown, and Frisée)
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sliced red onion
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dried cherries (from our Bulk Bins)
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Tamari roasted Almonds and Pumpkin Seeds (recipe to follow)
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my favourite Salad Dressing (recipe to follow)
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1/2 cup unsalted roasted almonds
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1/2 cup pumpkin seeds
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1 tbsp tamari
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1/2 tsp maple syrup
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1/4 tsp smoked paprika
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2 tbsp apple cider vinegar
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2 tbsp honey
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1 tsp Dijon mustard
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6 tbsp olive oil
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salt and pepper to taste
SALAD
TAMARI ROASTED ALMONDS AND PUMPKIN SEEDS
MY FAVOURITE SALAD DRESSING
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.
Recipe Note
You can use the directions to crisp the duck skin, then remove and crumble over salad like bacon.