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Confit Duck Salad

Course Main Course, Salad
Total Time 30 minutes
Servings 1

Ingredients

Pecans

  • 1/2 tsp maple syrup
  • 1/8 tsp orange zest
  • 1/4 cup pecans broken
  • 1/16 tsp salt
  • 1/2 tsp brown sugar

Maple Bourbon Vinaigrette

  • 1 tsp maple syrup
  • 1/2 tsp spicy brown mustard
  • 1/4 tsp orange zest
  • 1/2 tsp bourbon
  • 1/4 tsp apple cider vinegar
  • 2 tsp olive oil
  • salt and pepper to taste

Salad

  • 1/2 cup duck confit shredded and warmed
  • 1 cup spinach
  • 1/4 cup pomegranate arils
  • 1/8 cup duck crackling optional
  • 1 persimmon sliced
  • 1 tbsp goat cheese

Instructions

Pecans

  • Preheat the oven to 350 degrees. Mix all ingredients and place on a lined sheet pan. Bake for 8 minutes and cool

Maple Bourbon Vinaigrette

  • Place all ingredients in a jar. Seal with a lid and shake until emulsified.

Salad

  • Place spinach on a plate. Top with duck, pomegranate, persimmon, cracklings, cheese, and pecans. Drizzle with vinaigrette. Season to taste.