Blood Orange and Duck Confit Salad

Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates


Makes 4 servings (serving size: 1 1/2 cups salad and about 1 1/4 tablespoons dressing)

Recipe Time

Prep: 5 Minutes
Chill: 10 Minutes

Nutritional Information

Calories 225
Fat 10 g
Satfat 1 g
Monofat 7 g
Polyfat 1 g
Protein 15 g
Carbohydrate 18 g
Fiber 4 g
Cholesterol 45 mg
Iron 2 mg
Sodium 164 mg
Calcium 89 mg


1 tablespoon sherry vinegar
4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced, about 1/4 cup)
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 small duck confit leg (5-6 ounces), shredded, skin, fat, and bones discarded (about 3/4 cup)
6 cups mixed winter salad greens (such as romaine, escarole, and spinach)
1/4 cup skinned chopped hazelnuts, toasted


1. In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper.

2. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette; serve.


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