Recipe: Duck Confit Salad with Roasted Beet Carpaccio

Duck Confit Salad with Roasted Beet Carpaccio

  • 2 Each Duck Leg Confit
  • 8 oz. Roasted Beets (Peeled)
  • 4 oz. Stilton Cheese
  • 2 oz. Sliced Red Onions
  • 10 oz. Mixed Baby Greens
  • 2 oz. Toasted Walnuts
  • 3 tbsp Walnut Oil
  • 1 tbsp Sherry Vinegar
  • Olive Oil for Drizzling
  • Salt & Fresh Ground Black Pepper To Taste
  1. Heat Duck Leg & Thigh Confit in oven preheated to 400 degrees F until skin is crisp (about 12 minutes). (You can also save turning on the oven by heating on a grill for about 5 minutes per side)
  2. While Duck is heating, thinly slice rounds of roasted beets, and season with salt, pepper, & olive oil. Arrange a layer of beet slices on 4 plates.
  3. Place greens, onions, cheese, & walnuts in a large mixing bowl.
  4. Add Walnut Oil & Sherry Vinegar.  Season to taste with salt & pepper, and toss.
  5. Carefully mound the salad  on top of the sliced beets (dividing onto the 4 plates).
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