Ingredients:
- 1 box of muscovy duck leg confit
- 4 belgian endives (red and green if you can find it), chopped (save some leaves for garnish)
- 1/2 lemon, juiced
Directions:
- Roast confit (skin side up) in 400 degree oven for 15 minutes until warmed through and slightly crispy.
- Add chopped endive and walnuts to a mixing bowl and toss with walnut vinaigrette (reserving a little of the vinagrette to finish plate)
- Season with salt and pepper.
- Using tongs, pile a mound of the endive salad on each plate. Arrange duck leg up against salad; stand up 2 red endive leaves. Sprinkle Roquefort and cherries around salad then finish plate with final drizzle of vinagrette. Serve with a crusty baguette and a nice Syrah... Bon appetit!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1027.07 Kcal (4300 kJ) | ||
| Calories from fat | 387.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.1g | 66% | |
|---|---|---|---|
| Cholesterol | 51.03mg | 17% | |
| Sodium | 1722.86mg | 72% | |
| Potassium | 263.89mg | 6% | |
| Total Carbs | 118.82g | 40% | |
| Sugars | 10.16g | 41% | |
| Dietary Fiber | 106.52g | 426% | |
| Protein | 54.95g | 110% | |
| Vitamin C | 281.9mg | 470% | |
| Iron | 36.6mg | 203% | |
| Calcium | 1785.9mg | 179% | |
| Amount Per 100 g | |||
| Calories | 33.25 Kcal (139 kJ) | ||
| Calories from fat | 12.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 66% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 17% | |
| Sodium | 55.77mg | 72% | |
| Potassium | 8.54mg | 6% | |
| Total Carbs | 3.85g | 40% | |
| Sugars | 0.33g | 41% | |
| Dietary Fiber | 3.45g | 426% | |
| Protein | 1.78g | 110% | |
| Vitamin C | 9.1mg | 470% | |
| Iron | 1.2mg | 203% | |
| Calcium | 57.8mg | 179% | |
* 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.
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