Grilled vegetable and duck confit salad
Prep Time
Cooking Mode
1.5 litres (6 cups) cup Italian-style lettuce blend
5 mL (1 tsp.) tsp Dijon mustard
30 mL (2 tbsp.) tbsp white wine vinegar
2 commercial duck thighs confit
To taste salt and pepper
1 cayenne pepper
30 mL (2 tbsp.) tbsp maple syrup
45 mL (3 tbsp.) tbsp olive oil
500 mL (2 cups) cup cubed parsnip
500 mL (2 cups) cup cubed sweet potatoes
60 mL (¼ cup) cup dried cranberries
1.5 litres (6 cups) cup Italian-style lettuce blend
5 mL (1 tsp.) tsp Dijon mustard
30 mL (2 tbsp.) tbsp white wine vinegar
2 commercial duck thighs confit
To taste salt and pepper
1 cayenne pepper
30 mL (2 tbsp.) tbsp maple syrup
45 mL (3 tbsp.) tbsp olive oil
500 mL (2 cups) cup cubed parsnip
500 mL (2 cups) cup cubed sweet potatoes
60 mL (¼ cup) cup dried cranberries
Directions
1Preheat oven to 200°C (400°F).
2Toss vegetables with 30 mL (2 tbsp.) olive oil, maple syrup and cayenne pepper.
3Season with salt and pepper and spread on a baking sheet. Bake in the oven for 15 minutes.
4Turn vegetables and add duck thighs to baking sheet. Continue cooking for about 10 minutes, or until vegetables are golden. Remove skin and pull duck meat into shreds. Keep warm. In a large bowl, whisk together remaining oil, vinegar and Dijon mustard with a fork. Season with salt and pepper. Add lettuce and toss to coat well.
5Divide lettuce among four plates. Top with grilled vegetables and duck. Garnish with dried cranberries.
6Variation
7: Replace duck thighs confit by cooked chicken thighs.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note