Asian salad with duck confit and peaches

  • Preparation 20 min
  • Cooking 20 min
  • Servings 2 to 4
  • Freezing I do not suggest

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Salad

  • 2 duck confit legs
  • 1 red leaf lettuce, roughly chopped
  • 4 radishes, thinly sliced
  • 4 mini cucumbers, sliced
  • 2 peaches, cut into wedges
  • ⅓ cup (80 ml) shelled edamame
  • 1 cup (250 ml) bean sprouts
  • 3 green onions, thinly sliced
  • ½ cup (125 ml) fresh cilantro, chopped
  • ½ cup (125 ml) cashews, roughly chopped

Dressing

  • ¼ cup (60 ml) rice vinegar
  • 2 tbsp (30 ml) soy sauce or tamari
  • 1 tbsp (15 ml) honey
  • 1 tbsp (15 ml) toasted sesame oil
  • 1 tbsp (15 ml) neutral oil
  • 1 tbsp (15 ml) sesame seeds
  • 2 tsp (10 ml) freshly grated ginger
  • 2 cloves garlic, finely chopped
  • Juice and zest of 1 lime

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Preparation

  • Preheat the oven to 425 °F (220 °C). Place the duck confit legs on a foil-lined baking sheet and cook for 20 minutes, until heated through and the skin is golden.
  • Remove the duck from the oven and let rest for 5 minutes. Shred the meat with a fork, keeping some crispy skin pieces. Set aside and keep warm.
  • Meanwhile, prepare the dressing. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, neutral oil, sesame seeds, ginger, garlic and lime juice and zest. Set aside.
  • In a large salad bowl, combine the red leaf lettuce, radishes, mini cucumbers, peaches, edamame, bean sprouts, half the green onions and half the cilantro. Toss gently.
  • Add the shredded duck confit, still warm, on top of the vegetables.
  • Pour the dressing over the salad and toss gently to coat everything well.
  • Garnish with the remaining cilantro, remaining green onions and cashews. Serve immediately, while the duck is still warm.