Mushroom and Duck Confit Salad


by: Ronaldo

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.


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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



1/4 cup sherry vinegar

3 tablespoons olive oil

Nutrition Facts
Mushroom and Duck Confit Salad

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

how is this calculated?

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1.  Wash and dry the salad greens and put them in a salad bowl large enough to leave plenty of room for tossing. Wash and dry the mushrooms. Cut the end off the bottom of each mushroom stem if dried out or dirty. if the mushrooms are large, cut them into smaller pieces. Set aside.

2.  Pull off and discard the skin from the confit. Pull away the meat from the bones in shreds and reserve. In a large skillet, heat the duck fat over high heat. Add the mushrooms and saute for about 7 minutes, or until fragrant and brown. Season with salt and pepper, scatter the confit over the mushrooms, and pour in the vinegar and oil. Stir or toss over high heat for about 30 seconds and then pour the contents of the skillet over the salad greens. Toss immediately and serve.

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