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Duck confit salad with raspberry vinaigrette


15 minutes


1 minute



Duck confit salad with raspberry vinaigrette
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3 duck confit legs
500 ml (2 cups) fresh or frozen raspberries
15 ml (1 tbsp.) honey
60 ml (1/4 cup) olive oil
15 ml (1 tbsp.) white  wine vinegar
45 ml (3 tbsp.) mayonnaise
30 ml (2 tbsp.) chives, finely chopped
Salt and freshly ground black pepper to taste
1,5 L (6 cup) curely lettuce or mixed greens
1/2 red onion, thinly sliced
20 asparagus stalks, trimmed and blanched
60 ml (1/4 cup) sliced almonds, roasted
A few raspberries as decoration


  1. Let duck legs stand at room temperature for 20 minutes before deboning.
  2. Warm respberries and honey in microwave for 30 seconds (or slightly longer if the raspeberries are frozen).
  3. Mash the raspberries and honey together with a fork. Add oil and set aside.
  4. Combine vinegar and mayonnaise in a bowl, then add to raspberry mixture.
  5. Add chives and season to taste.
  6. Fill 4 shallow dishes with lettuce and top with the duck, onion, asparagus and almonds.
  7. Drizzle with vinaigrette, decorate with raspberries and serve.

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