Confit Duck with Summer Citrus Salad

Ingredients

For Salad

• 1 Silver Hill Duck Confit leg
• 1 cup Radicchio, chopped
• 1 small bunch Curly Kale, chopped
• 1 head Romaine Lettuce, chopped
• 1 Avocado, diced
• 1 large Grapefruit, peeled and segmented
• 1 Orange, peeled and chopped
• 3 tbsp Walnuts, toasted and chopped
  

For Dressing

• ⅓ cup Olive Oil
• 2 Shallots, finely chopped
• 2 cloves of Garlic, grated
• 1 tbsp Maple Syrup
• 1 tbsp Dijon Mustard
• 1 Lemon, zested and juiced
• Salt and Pepper, to taste
  

 

Instructions

1. Preheat your oven to 200°C (390°F).
2. Place the Silver Hill Duck Confit leg on a baking tray. Bake for about 20 minutes, until the duck is heated through and the skin is crispy.
3. While the duck is baking, chop the radicchio, curly kale, and romaine lettuce into bite-sized pieces. Dice the avocado.
4. Peel and segment the grapefruit.
5. Peel and chop the orange.
6. Toast the sunflower seeds in a dry skillet over medium heat until fragrant and golden.
7. In a small bowl, whisk together the olive oil, chopped shallots, grated garlic, maple syrup, Dijon mustard, lemon zest, and juice. Season with salt and pepper to taste.
8. In a large bowl, combine the chopped radicchio, kale, romaine, avocado, grapefruit, and orange.
9. Pour the dressing over the salad and toss until everything is evenly coated.
10. Once the duck is crisp, shred the meat off the bone and arrange it over the dressed salad.
11. Sprinkle it with toasted chopped walnuts seeds and a final squeeze of lemon if you like.
    

Recipe inspiration here