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Duck confit salad with raspberries vinaigrette

Author: Les Cultures de chez nous
Preparation 15
Baking 5
Portions 4
Freezing No


  • 3 duck confit thighs
  • 500 ml (2 cups) of fresh or frozen raspberries
  • 15 ml (1 tablespoon) of honey
  • 60 ml (1/4 cup) of olive oil
  • 15 ml (1 tablespoon) of white wine vinegar
  • 45 ml (3 tablespoons) of mayonnaise
  • 30 ml (2 tablespoons) of finely chopped fresh chive
  • Salt and pepper up to taste
  • 1,5 L (6 cups) of curly or mixed lettuce
  • 1/2 finely sliced red onion
  • 20 trimmed and blanched asparagus stems
  • 60 ml (1/4 cup) of sliced and roasted almonds
  • Few raspberries for garnishing.
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  • Let duck thighs at room temperature for about 20 minutes before removing bones.
  • Set raspberries and honey for 30 seconds in the microwave (a bit more time if raspebrries are frozen).
  • Crush the mix of raspberries and honey with a fork. Add oil and set aside.
  • In a bowl, mix well vinegar and mayonnaise then add mix of raspberries.
  • Add chive and season well.
  • Divide lettuce into 4 deep plates and divide duck, onion, asparagus and almonds.
  • Spray vinaigrette, garnish with raspberries and serve.

Chef's notes