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Confit Duck and Asparagus Salad with Raspberry Vinaigrette Recipe
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
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
Dressing
- 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
Garnish
- 16-20 fresh raspberries
- 1 tbsp. toasted flaked almonds
- 24-32 fresh raspberries
Method
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Reheat the confit duck legs in the oven; bone them and shred the meat with your fingers. Set aside.
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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.
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Prepare the dressing: combine all the ingredients, beginning with the salt and pepper (to allow the salt time to dissolve).
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Toss the mesclun with the dressing and divide among plates.
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Place the asparagus pieces around the salad and the warm shredded duck meat in the center.
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Garnish with toasted flaked almonds and fresh raspberries.
..........
A recipe from Brome Lake Duck
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