Confit duck legs, deboned and shredded

To make a quick lunch salad, count for each serving: a confit duck leg, deboned and shredded, that you will serve with 3 or 4 new potatoes, blanched for 5 minutes, sliced and pan-fried in duck fat. When the potatoes begin to brown, add the duck meat, heat for a few minutes, shaking the pan. Pour onto a mixture of lettuce (arugula, watercress, endive or mesclun).

Deglaze the pan with balsamic vinegar or another good vinegar. Pour over the salad, drizzle with a little olive oil and pepper. Regarding salt, taste before seasoning, because sometimes the confit is already quite salty.

In Recipes-list.com we have selected the most viewed recipes from category - Salads . Enjoy the best recipes specially selected for you! Quick Duck Confit Salad is the right choice that will satisfy all your claims.