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Blood Orange and Duck Confit Salad

Health DECEMBER 2010

  • Yield: Makes 4 servings (serving size: 1 1/2 cups salad and about 1 1/4 tablespoons dressing)
  • Prep time:5 Minutes
  • Chill:10 Minutes

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. 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.

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.

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
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Blood Orange and Duck Confit Salad recipe

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