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Duck confit salad with mushrooms and plum dressing


15 minutes


3 minutes


4 servings

Duck confit salad with mushrooms and plum dressing
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2 confit duck legs
3 plums
60 ml (1/4 cup) olive oil
15 ml (1 tbsp.) balsamic vinegar
15 ml (1 tbsp.) Dijon mustard
2 green onions, finely chopped
2 large portobello mushrooms, sliced
1.5 L (6 cups) mixed greens, including radicchio
60 ml (1/4 cup) pine nuts, grilled
Salt and freshly ground black pepper to taste


  1. Debone duck thighs and set aside at room temperature.
  2. Preheat BBQ on high.
  3. In food processor, pulverize 1 plum.
  4. Then add oil, vinegar and mustard, and blend.
  5. Remove from food processor, add green onions and set aside.
  6. Grill portobello slices 1 1/2 minutes per side.
  7. Cut remaining  plums into quarters.
  8. Divide salad greens on four plates, and top with duck, mushrooms, plums and pine nuts.
  9. Add dressing and salt and pepper to taste. Serve.

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