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salad CONFIT DUCK SALAD GOAT BREAKS

Confit duck salad and goat breaks

CONFIT DUCK SALAD AND GOAT BREAKS
CONFIT DUCK SALAD AND GOAT BREAKS

How to make the confit duck salad and goat breaks , a great snack with a simple easy instructions but that personally I find very nice..

PREPARATION :10 minutes
COOKING : 20 minutes
TOTAL: 30 minutes
PORTION (S) : 4 servings

             INGREDIENTS

Goat croutons:

-1/2 baguette bread
-goat cheese
-salt and pepper

Salad :
-1 radicchio or three endives
-1 package lettuce mixed
-1 young picks package
-30 g peeled pistachios or more, to taste
-30 g dried cranberries or more, to taste
-2 duck legs confit

Vinaigrette :
-50 mL olive oil
-30 mL raspberry vinegar
-30 mL honey or maple syrup
-15 mL Dijon mustard
-fresh thyme to taste
-salt and pepper

                PREPARATION

STEP 1
Finely chop the radicchio and mix in a large bowl with the lettuce mixture and the shoots. Go under water and wring.

2ND STEP
Mix all the ingredients in the dressing. Book.

STEP 3
Cook the duck legs confit according to the instructions on the package.

STEP 4
While the duck is cooking, slice croutons in the baguette and spread with goat cheese. Put in the oven next to the duck for about ten minutes, or until they are hot and crispy. Book.

STEP 5
Boning and defatting the thighs, then remove the duck flesh in bite-size pieces.

STEP 6
Arrange the salad evenly with the vinaigrette. Separate into four portions. Separate the duck confit and put on the salad portions. Garnish with pistachios and dried cranberries.

STEP 7
Serve with croutons and decorate with fresh thyme branches.

NOTE (S) FROM THE AUTHOR:
A refined starter for a romantic dinner or a big visit.

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