Blood Orange and Duck Confit Salad |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
1 tablespoon sherry vinegar |
4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced, about 1/4 cup) |
1 teaspoon dijon mustard |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 small duck confit leg (5-6 ounces), shredded, skin, fat, and bones discarded (about 3/4 cup) |
6 cups mixed winter salad greens (such as romaine, escarole, and spinach) |
1/4 cup skinned chopped hazelnuts, toasted |
Directions:
1. In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper.
2. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette; serve.
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