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Duck Confit Salad with Cherry Balsamic Dressing

Product Description

Aunt Sue’s Duck Confit Salad With Cherry Balsamic Dressing

This splurge duck confit salad is full of summer flavors. Perfect for a casual dinner on the deck or as a starter for a celebration dinner. Elevate our duck confit salad recipe with authentic Italian ingredients.

Serves 6 


For the Salad:

  • 3 duck legs confit

  • 3 ripe peaches, cut in half and pitted

  • 6 cups radicchio, endive, fresh fennel (any mixture of European greens)

  • 2 cups fresh cherries, berries, plums (or a mixture of all)

  • 1/3 cup Controne Hot Pepper Roasted Almonds, roughly chopped

For the Dressing:


  1. Remove skin from the duck legs, take meat off the bone, shred and set aside.

  2. Make the dressing: Whisk together the Ritrovo Selections Cherry Balsamic and the Casina Rossa Salt&Salute, slowly drizzle in the Accademia Oleria Giuseppe Fois Gran Riserva Sardinian EVOO, whisking all the while. Stir in the fresh rosemary and the freshly ground pepper to taste.

  3. Brush the cut side of the peach halves with the dressing and grill over medium heat for 7-8 minutes, turning a quarter turn half-way through, until heated through and browned. Set aside to cool slightly.

  4. For the salad: Place the shredded duck in a large bowl and toss with the berries and about 1/4 of the dressing.

  5. Place the radicchio and greens in a bowl and toss with remaining dressing.

  6. To assemble: Place a mound of the radicchio mixture on a plate, top with one of the grilled peach halves (cut side up), place a portion of the duck confit/berry mixture on top of the peach, scatter with some of the chopped Controne Hot Pepper Roasted Almonds and more of the salt if desired. Garnish with a fennel frond or edible flowers.

How to Grill Peaches Without a Grill

No grill? No problem, let’s discuss how to grill peaches without a grill! Cut each peach in half and remove the pit. Use a large cast-iron skillet over medium-high heat and let the pan heat up. Before you place the peaches on the skillet, brush the cut sides and the tops of the peaches with oil and leave them on the skillet for 3 to 5 minutes. Now you know how to grill peaches without a grill!

Fun Facts to Share with your Italian Summer Salad

To promote conversation, here are a few fun facts to share while you enjoy your Italian summer salad. The word “confit” originates from the French verb “confire” which loosely translates to “to preserve”. Confit is a French cooking method that preserves food by slowly cooking it any liquid.