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.
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
3 tablespoons Ritrovo Selections Cherry Balsamic
- 1 teaspoon Casina Rossa Salt & Salute Digestivo
- 1/4 cup Guiseppe Fios Sardinian Extra Virgin Olive Oil
- 1 teaspoon fresh rosemary, finely minced
- Freshly ground pepper to taste
- Remove the skin from the duck legs, take the meat off the bone, shred, and set aside.
- 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.
- Stir in the fresh Rosemary and freshly ground pepper to taste.
- Brush the cut of the peach halves with dressing and grill over medium heat for about 7-8 minutes.
- Turning a quarter turn through, until heated and browned.
- Set aside to cool slightly.
- Place the shredded duck in a large bowl and toss it with the berries and 1/4 cup of the dressing.
- Place the radicchio and greens in a bowl and toss with the remaining dressing.
- 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).
- 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.
Garnish with a fennel frond or edible flowers.
TIP: 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.