Warm Duck Confit and Lobster Salad


Serving Size {1 serving}


3 Ounces Maple Leaf Farms Duck Leg Confit, grilled

1/4 - 1/2 Cup Mixed Baby Greens, cleaned, torn

1 Medium Tomato, diced

2 Tablespoons Green Beans, blanched

1 Tablespoon Lobster Meat, poached, diced

2 Tablespoons White Wine Vinaigrette

1 Lobster Claw, poached

1/2 Tablespoons Chopped Chives


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1. Caramelize duck confit under broiler. Remove skin and slice meat. Reserve.

2. Combine greens, tomatoes, green beans and lobster meat in stainless steel bowl and reserve.

3. Heat together 1 tablespoon white wine vinaigrette until warm, toss with greens and place on 12-inch plate. Place lobster claw on top of greens. Arrange confit in spoke pattern around plate. Scatter chives over top and drizzle remaining vinaigrette around outer edge.

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