Duck Confit Salad with Cranberry Port Vinaigrette
Ingredients:
1 tbsp. Mrs. McGarrigle’s
1 tbsp. old xérès vinegar (sherry vinegar) or good red wine vinegar
2/3 cup extra virgin olive oil1
1 shallot minced
pinch if salt, pepper and fine herbs
For the vinaigrette: Combine mustard, vinegar, olive oil, shallot, salt, pepper and fine herbs in a small jar and shake vigorously.
4 duck confit legs reheated at 400 degrees F until skin is crispy
mesclun salad
1 red onion, thinly sliced
cherry tomatoes
lardon or real bacon bits cooked to a crisp
Put a large handful of mesclun salad in the centre of the plate, trying to get some height.Put a warm leg of duck confit on one side and add red onions, cherry tomatoes and lardons/bacon. Add vinaigrette at the last minute.
Serves 4.
