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Blood Orange and Duck Confit Salad Recipe

Blood Orange and Duck Confit Salad Recipe

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Ingredients:

Serving

1 tbsp sherry vinegar
4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced , about 1/4 cup)
1 tsp dijon mustard
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 small duck confit leg (5-6 oz), 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

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1552.65 Kcal (6501 kJ)
Calories from fat	1102.19 Kcal
		% Daily Value*
Total Fat	122.47g	188%
Cholesterol	177.75mg	59%
Sodium	638.24mg	27%
Potassium	535.96mg	11%
Total Carbs	57.11g	19%
Sugars	29.41g	118%
Dietary Fiber	12.77g	51%
Protein	72.47g	145%
Vitamin C	97.2mg	162%
Iron	1.6mg	9%
Calcium	110.6mg	11%

Amount Per 100 g
Calories	85.19 Kcal (357 kJ)
Calories from fat	60.48 Kcal
		% Daily Value*
Total Fat	6.72g	188%
Cholesterol	9.75mg	59%
Sodium	35.02mg	27%
Potassium	29.41mg	11%
Total Carbs	3.13g	19%
Sugars	1.61g	118%
Dietary Fiber	0.7g	51%
Protein	3.98g	145%
Vitamin C	5.3mg	162%
Iron	0.1mg	9%
Calcium	6.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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