Blood Orange and Duck Confit Salad with Citrus Vinaigrette - Jamie Geller

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Blood Orange and Duck Confit Salad

Blood Orange and Duck Confit Salad with Citrus Vinaigrette

Prep Time 10

Total Time 10

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Servings

Servings

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

Instructions

Arrange the salad on a beautiful platter.
Crisp the duck skin in a medium sauté pan and chop it up. sprinkle over the salad.
Whisk the Citrus Vinaigrett ingredients together and pour over the salad
Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2013 SUBSCRIBE NOW