• Duck Confit Salad
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Duck Confit Salad with Cherry Balsamic Dressing

Product Description

Serves 6 

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.

INGREDIENTS

For the Salad

  • 3 Duck legs confit
  • 3 ripe Peaches, pitted and cut in half
  • 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

DIRECTIONS
  1. Remove the skin from the duck legs, take the meat off the bone, shred, and set aside.
  2. For the dressing, whisk together the Cherry Balsamic and the Salt and Salute and slowly drizzle in the Sardinian Extra Virgin Olive Oil, whisking all the while. 
  3. Stir in the fresh Rosemary and freshly ground pepper to taste.
  4. Brush the cut of the peach halves with dressing and grill over medium heat for about 7-8 minutes. 
  5. Turning a quarter turn through, until heated and browned. 
  6. Set aside to cool slightly. 
  7. Place the shredded duck in a large bowl and toss it with the berries and 1/4 cup of the dressing. 
  8. Place the radicchio and greens in a bowl and toss with the remaining dressing.
  9. To plate, Place a mound of the radicchio mixture on a plate, and top it with one of the grilled peach halves (cut side up).
  10. Take 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.

  11. Garnish with a fennel frond or edible flowers.

TIP: No grill? No problem, let’s discuss how to grill peaches without a grill!

  1. Cut each peach in half and remove the pit.
  2. Use a large cast-iron skillet over medium-high heat and let the pan heat up.
  3. 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.

Buon Apettito!