Delicious Autumn Duck Confit Salad Recipe

Indulge in the flavors of fall with this delectable Autumn Duck Confit Salad recipe. Tender duck confit is paired with seasonal vegetables, crisp greens, and a tangy vinaigrette. Perfect for a light lunch or dinner, this dish is sure to impress your family and friends. Follow this easy recipe and enjoy the rich and savory flavors of autumn.

Ingredients

• Duck legs
• Kosher salt
• Black pepper
• Dried thyme
• Garlic cloves, minced
• Bay leaves
• Rendered duck fat
• Baby mixed greens
• Roasted butternut squash, cubed
• Chopped pecans
• Cranberries
• Goat cheese
• Apple cider vinegar
• Dijon mustard
• Maple syrup
• Extra-virgin olive oil

Directions

1. Preheat your oven to 300°F (150°C).
2. Sprinkle the duck legs with kosher salt, black pepper, and dried thyme on both sides.
3. Place the seasoned duck legs in a baking dish and add minced garlic and bay leaves.
4. Pour enough rendered duck fat over the duck legs to completely cover them.
5. Cover the baking dish with foil and transfer to the preheated oven.
6. Bake for 2 to 3 hours, until the duck is tender and the meat easily pulls away from the bone.
7. Remove the baking dish from the oven and let the duck legs cool in the fat.
8. Once cooled, carefully remove the duck legs from the fat and set aside.
9. In a large bowl, combine the baby mixed greens, roasted butternut squash, chopped pecans, cranberries, and crumbled goat cheese.
10. For the vinaigrette, whisk together apple cider vinegar, Dijon mustard, maple syrup, and extra-virgin olive oil in a small bowl.
11. Drizzle the vinaigrette over the salad mixture and toss to combine.
12. Divide the salad onto individual plates or bowls.
13. Shred the duck confit into bite-sized pieces and place on top of the salad.
14. Serve the Autumn Duck Confit Salad immediately and enjoy!

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