Duck and Orange Salad

Ingredients

• 8 oz Confit Duck, shredded
• 2 cups mixed greens
• 1 cup arugula
• 1 cup sliced blood oranges
• 1/2 cup chopped fresh tarragon
• 1/4 cup extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp honey
• Salt and pepper
• 1/4 cup crumbled blue cheese

Method

1. 1Line a tray with parchment paper, and arrange a layer of shredded duck confit on the prepared tray, allowing air to circulate and drying for 10 minutes at room temperature.
2. 2Slice the blood oranges into 1/4-inch thick rounds, discarding the ends and saving a few for garnish.
3. 3In a large bowl, whisk together olive oil, white wine vinegar, and honey until the mixture is well combined and slightly thickened.
4. 4Add the mixed greens and arugula to the bowl, and toss to coat with the dressing, working to evenly distribute the greens.
5. 5Sprinkle the chopped tarragon over the salad, and top with the sliced duck confit, allowing the delicate herbs to dance among the meaty pieces.
6. 6Season the salad with salt and pepper to taste.
7. 7Garnish with crumbled blue cheese, sliced orange rounds, and additional fresh herbs if desired

Nutrition per serving