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Blood Orange and Duck Confit Salad

Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
Prep time 5 mins
Chill time 10 mins
Yield Makes 4 servings (serving size: 1 1/2 cups salad and about 1 1/4 tablespoons dressing)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.