Duck confit salad with raspberries vinaigrette

Name: Duck confit salad with raspberries vinaigrette
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Entrées
Ingredients: 3 duck confit thighs; 500 ml (2 cups) of fresh or frozen raspberries; 15 ml (1 tablespoon) of honey; 60 ml (1/4 cup) of olive oil; 15 ml (1 tablespoon) of white wine vinegar; 45 ml (3 tablespoons) of mayonnaise; 30 ml (2 tablespoons) of finely chopped fresh chive; Salt and pepper up to taste; 1.5 litres (6 cups) of curly or mixed lettuce; 1/2 finely sliced red onion; 20 trimmed and blanched asparagus stems; 60 ml (1/4 cup) of sliced and roasted almonds; Few raspberries for garnishing.

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 15

Baking 5

Portions 4

Freezing No

Ingredients Preparation

Ingredients

3 duck confit thighs
500 ml (2 cups) of fresh or frozen raspberries
15 ml (1 tablespoon) of honey
60 ml (1/4 cup) of olive oil
15 ml (1 tablespoon) of white wine vinegar
45 ml (3 tablespoons) of mayonnaise
30 ml (2 tablespoons) of finely chopped fresh chive
Salt and pepper up to taste
1.5 litres (6 cups) of curly or mixed lettuce
1/2 finely sliced red onion
20 trimmed and blanched asparagus stems
60 ml (1/4 cup) of sliced and roasted almonds
Few raspberries for garnishing.

Preparation

Side-by-side mode

Let duck thighs at room temperature for about 20 minutes before removing bones.
Set raspberries and honey for 30 seconds in the microwave (a bit more time if raspebrries are frozen).
Crush the mix of raspberries and honey with a fork. Add oil and set aside.
In a bowl, mix well vinegar and mayonnaise then add mix of raspberries.
Add chive and season well.
Divide lettuce into 4 deep plates and divide duck, onion, asparagus and almonds.
Spray vinaigrette, garnish with raspberries and serve.