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Duck Confit Salad




Source of Recipe


WKRG
Duck Confit Salad

http://www.wkrg.com/images/scaled/media/news8/11-11-2010_recipe-200x0.jpg


Pecans:
½ cup pecan pieces
2 Tbsp unsalted butter
2 Tbsp light brown sugar

Dressing:
1 small shallot, minced
1 tsp Dijon mustard
2 tsp balsamic vinegar
2 tsp maple syrup
¼ cup extra virgin olive oil

1 duck leg quarter confit

1 lb. spring mix

Combine brown sugar and butter in a pan over medium heat until melted. Add pecans and stir to coat. Remove to an oiled plate and let cool.

In a mixing bowl combine first four ingredients of dressing and whisk together. Slowly drizzle olive oil while whisking to form an emulsion.

Toss spring mix with dressing.

Plate and top with shredded duck, candied pecans, and serve.