Blood Orange and Duck Confit Salad

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

Recipe Time

Prep Time:
Chill: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 10g
  • Saturated fat: 1g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1g
  • Protein: 15g
  • Carbohydrate: 18g
  • Fiber: 4g
  • Cholesterol: 45mg
  • Iron: 2mg
  • Sodium: 164mg
  • Calcium: 89mg

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

Preparation

  1. 1. In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper.
  2. 2. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette; serve.
Note:

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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blood Orange and Duck Confit Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy