Duck Confit and Swiss Chard Salad

August 17, 2012 | | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes | Salads

Duck Confit and Swiss Chard Salad

Recipe submitted by: James Buder

Serves

Makes 3 to 4 cups.

Type

Salad

Ingredients

Salad

  • 4 oz (100 g) duck confit, shredded
  • 4 oz (100 g) baby Swiss chard
  • ½ oz (15 g) red onion, very thinly sliced
  • 1 oz (30 g) enoki mushrooms
  • 3 grape tomatoes, halved
  • 1 tsp porcini vinaigrette
  • ½ tsp truffle oil

Porcini Vinaigrette

  • 1 tsp Dijon mustard
  • 1 cup red wine vinegar
  • ½ oz (15 g) dried porcini mushrooms, ground in spice mill to powder consistency
  • Fresh herbs, chopped
  • 2½ cups extra virgin olive oil
  • Salt and freshly ground pepper

Instructions

  1. In a small bowl, combine mustard, vinegar, porcini powder and fresh herbs. Slowly add oil, whisking constantly to emulsify. Season to taste with salt and pepper.
  2. To serve, divide duck among 4 plates. Top with Swiss chard and onions. Arrange mushrooms and grape tomatoes. Top with fresh herbs and drizzle with vinaigrette and truffle oil.

About the Author More by In The Hills

Related Recipes

Duck Confit

Spiced Duck Confit

Aug 17, 2012 | In The Hills | Back Issues

Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

Leave a Comment

Your email address will not be published.

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.