Duck confit salad with raspberries vinaigrette
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Ingredients
- 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 litres (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.
Preparation
Side-by-side mode- 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.
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