Duck Confit Salad

Duck Confit Salad

Shredded duck confit over mixed greens with raspberry vinaigrette.

• Meal Type: Lunch
• Dietary: Keto, Gluten-Free, Dairy-Free
• Main Ingredient: Duck Confit
• Servings: 2
• Cost per Serving: $12.00
• Prep Time: 15 min

Ingredients

Salad

• 2 duck confit legs, skin crisped and meat shredded
• 4 cups mixed greens (arugula, frisée, radicchio)
• ¼ cup toasted walnuts
• ¼ cup fresh raspberries
• 2 tbsp thinly sliced shallots

From-Scratch Raspberry Vinaigrette

• ¼ cup fresh raspberries
• 2 tbsp red wine vinegar
• 4 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey (omit for strict keto)
• Salt and black pepper to taste

Instructions

Crisp the Duck

1. Place duck confit legs skin-side down in a cold skillet. Heat over medium heat for 6–8 minutes until skin is golden and crispy.
2. Flip and warm through for 2 minutes. Remove and shred the meat, discarding the bone.

Make the Raspberry Vinaigrette

1. Mash raspberries through a fine sieve to extract juice, discarding seeds.
2. Whisk raspberry juice with red wine vinegar, Dijon, and honey.
3. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper.

Assemble the Salad

1. Toss mixed greens with half the vinaigrette. Divide between two plates.
2. Top with shredded duck, toasted walnuts, fresh raspberries, and shallots.
3. Drizzle with remaining vinaigrette. Serve immediately.

Nutrition Notes

Duck confit is rich in healthy monounsaturated fats and protein. This salad is keto-friendly, gluten-free, and dairy-free. The from-scratch raspberry vinaigrette uses real fruit — no artificial flavors or added sugars.