Duck confit salad with goat cheese and honey vinaigrette

Name: Duck confit salad with goat cheese and honey vinaigrette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 to 4
Cuisine: Québécoise
Ingredients: 2 duck confit legs; ¼ cup (60 ml) extra virgin olive oil; 2 tbsp (30 ml) honey; 2 tbsp (30 ml) white balsamic vinegar; 1 large garlic clove, finely grated; 1 tsp (5 ml) Dijon mustard; ½ tsp (2.5 ml) dried oregano; ¼ tsp (1.25 ml) red pepper flakes, or more to taste; Salt and pepper from the mill; 6 cups (312 g) arugula and mesclun mix; 2 French shallots, cut in half lengthwise then sliced very thinly; ⅓ cup (80 ml) walnuts, coarsely chopped; 1 cup (250 ml) unsweetened dried cranberries; 200 g (7 oz) crumbled goat cheese (half in the salad, half on top); Parmesan shavings, for serving

Preparation 20 min
Cooking 25 min
Servings 3 to 4
Freezing I do not suggest

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Duck

2 duck confit legs

Honey dressing

¼ cup (60 ml) extra virgin olive oil
2 tbsp (30 ml) honey
2 tbsp (30 ml) white balsamic vinegar
1 large garlic clove, finely grated
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) dried oregano
¼ tsp (1.25 ml) red pepper flakes, or more to taste
Salt and pepper from the mill

Salad

6 cups (312 g) arugula and mesclun mix
2 French shallots, cut in half lengthwise then sliced very thinly
⅓ cup (80 ml) walnuts, coarsely chopped
1 cup (250 ml) unsweetened dried cranberries
200 g (7 oz) crumbled goat cheese (half in the salad, half on top)
Parmesan shavings, for serving

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Preparation

Preheat oven to 400°F (200°C). Remove duck confit from packaging and scrape off excess fat. Place legs skin side up on a baking sheet covered with aluminum foil. Cook for about 25 minutes until skin is golden and crispy.
Remove from oven, let cool slightly, then shred duck meat removing bones and cartilage. Discard excess fat and reserve shredded duck.
Put all vinaigrette ingredients in a Mason jar, close tightly and shake vigorously until everything is well emulsified. Reserve.
In a large salad bowl, combine arugula and mesclun mix, finely sliced shallots, walnuts, cranberries and half the goat cheese. Drizzle with vinaigrette to taste and toss gently.
Divide salad among plates. Place shredded duck on top, scatter remaining crumbled goat cheese, garnish with parmesan shavings and serve immediately.