
Mushroom and Duck Confit Salad

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This is the kind of ultimate wilted salad that you can make luxurious by using wild mushrooms. I recommend assembling your own greens, instead of relying on the nowuhiquitous mesclun mixes that often taste like a collection of weeds. I have suggested some greens here, but use whatever looks good.
ingredients
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serves: 4
1 bunch arugula (large stems removed)
1 small head radicchio (leaves pulled apart and large leaves torn in half)
1 Belgian endive (stem end trimmed and leaves cut crosswise into 1/2-inch-wide slices)
1 pound assorted mushrooms
2 confit Pekin duck thighs (or 1 confit mullard duck thigh)
3 tablespoons duck fat
Salt
Pepper
1/4 cup sherry vinegar
3 tablespoons olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 352
- Total Fat: 24.2 g
- Saturated Fat: 5.9 g
- Trans Fat: 0 g
- Cholesterol: 395.9 mg
- Sodium: 167.2 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 7.1 g
- Sugars: 2 g
- Protein: 20.3 g
preparation

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