Duck Confit Harvest Salad

A beautiful balance of rich and fresh, this Duck Confit Harvest Salad features our tender duck leg confit alongside crisp seasonal greens, roasted harvest vegetables, and bright, flavorful toppings.

Ingredients

  • 2 Duck Legs Confit, Defrosted
  • 1 Bunch Kale, Chopped
  • 1 ½ cups Cubed Butternut Squash
  • Salt & Pepper to Taste
  • 1 tbsp. Olive Oil
  • 1 Honeycrisp Apple, Diced
  • ½ cup Chopped Pecans
  • ½ cup Goat Cheese Crumbles
  • 2/3 cup Apple Cider Vinaigrette

Direction

  • Preheat oven to 400°F. Bake Duck Confit for 20 minutes.
  • Toss butternut squash in olive oil and add salt and pepper to taste. Roast in the oven for 25 minutes.
  • Shred and chop confit into bite-size pieces.
  • In a large bowl, combine kale, roast squash, apple, pecans, and toss with apple cider vinaigrette.
  • Divide into salad plates. Top with duck confit and goat cheese crumbles.
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