Blood Orange and Duck Confit Salad with Citrus Vinaigrette

Name: Blood Orange and Duck Confit Salad with Citrus Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4-6
Ingredients: 2 cups baby arugula (the peppery flavor balances the vinaigrette and duck); Several confit duck legs, skin peeled off and saved, and meat pulled and shredded; 2 medium beets, roasted; ½ cup raisins; ½ cup dried cranberries; Grapefruit sections, tangerine sections, blood-orange sections; 1 red onion, sliced thinly; ⅓ cup blood-orange juice; 2 teaspoons honey; ½ cup extra-virgin olive oil; Kosher salt and freshly cracked black pepper

Author:: Chef Laura Frankel
Publish date:: Jun 24, 2016

Combining elements of citrus fruit, fresh greens, savory duck, and a tangy vinaigrette dressing, this Blood Orange and Duck Confit Salad with Citrus Vinaigrette is no oridinary salad.

10minDuration
10minPrep Time
4-6Servings

Ingredients

Blood Orange and Duck Confit Salad

2 cups baby arugula (the peppery flavor balances the vinaigrette and duck)
Several confit duck legs, skin peeled off and saved, and meat pulled and shredded
2 medium beets, roasted
½ cup raisins
½ cup dried cranberries
Grapefruit sections, tangerine sections, blood-orange sections
1 red onion, sliced thinly