Duck, Cannellini and Citrus Salad
Duck, Cannellini and Citrus Salad
Ingredients
- 1 lb (454 g) confit duck gizzards
- 3 small zucchini, sliced diagonally
- 2 cloves garlic, chopped
- 1/2 teaspoon (2.5 ml) chopped fresh thyme
- 2 tablespoons (30 ml) olive oil
- Skinless segments (supremes) of 2 navel oranges
- Skinless segments (supremes) of 1 pink grapefruit
- 1 can (540 ml/19 oz) cannellini (white kidney beans), rinsed and drained
- 3 tablespoons (45 ml) red wine vinegar
- 4 cups (1 litre) mixed baby greens (mesclun)
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 180°C (350°F).
- On a parchment-lined baking sheet, combine the duck, zucchini, garlic, thyme and oil. Season with salt and pepper. Roast until the zucchini is tender, about 15 minutes. If using duck legs, debone them and shred the meat. Transfer to a large salad bowl and let cool.
- Add the citrus, beans and vinegar. Toss and season with salt and pepper.
- Serve on a bed of baby greens.
Duck, Cannellini and Citrus Salad