Warm Duck Confit and Fiddlehead Salad
Warm Duck Confit and Fiddlehead Salad
Ingredients
- ¾ lb (340 g) fresh fiddleheads, washed well and drained
- ½ cup (125 ml) vegetable oil
- ¼ cup (60 ml) lemon juice
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) Dijon mustard
- 8 cups (200 g) baby spinach
- 2 Granny Smith 2 Granny Smith apples, julienned, cut into julienne
- 3 shallots, chopped
- 2 tbsp butter
- 2 to 3 confit duck legs, deboned and shredded
Instructions
- Bring two large pots of salted water to a boil. Plunge the fiddleheads into the first pot and blanch for 1 minute. Drain and discard the water. Repeat with the second pot of boiling water. Plunge the fiddleheads into a bowl of ice water to stop the cooking. Drain and set aside.
Warm Duck Confit and Fiddlehead Salad