Confit Duck and Asparagus Salad with Raspberry Vinaigrette Recipe
Confit Duck and Asparagus Salad with Raspberry Vinaigrette
Flavors of the Eastern Townships
Total time: 15 to 30 minutes
Preparation time: About 20 minutes
Difficulty: Easy
Chef's Note
If you'd like to serve this salad as a main course, place a whole confit duck leg, still warm, on a plate with the salad including the asparagus and dressing beside it. Sprinkle the salad with toasted almonds and garnish the plate with raspberries.
Ingredients for 4 first-course servings
- 4 small handfuls of mesclun
- About 560 g (1 1/4 lb.) confit Duck legs
- 160 g (5 oz.) green Asparagus
- Salt and pepper
- 1 French shallot, finely chopped
- 2 tbsp. chopped chives
- 1 tbsp. mild honey (e.g. acacia)
- 1 tbsp. balsamic vinegar
- 1 tbsp. sherry vinegar or red wine vinegar
- 5-6 tbsp. good quality olive oil
- 16-20 fresh raspberries
- 1 tbsp. toasted flaked almonds
- 24-32 fresh raspberries
  1. Reheat the confit duck legs in the oven; bone them and shred the meat with your fingers. Set aside. 

  2. Cook the asparagus in salted water; immediately refresh in ice water to set the color; transfer to paper towels. Cut into 3-4 cm lengths. 

  3. Prepare the dressing: combine all the ingredients, beginning with the salt and pepper (to allow the salt time to dissolve). 

  4. Toss the mesclun with the dressing and divide among plates. 

  5. Place the asparagus pieces around the salad and the warm shredded duck meat in the center. 

  6. Garnish with toasted flaked almonds and fresh raspberries.  

A recipe from Brome Lake Duck 

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