Duck Confit Salad with Arugula, Dried Cherries, Blue Cheese, and Toasted Walnut Vinaigrette

DESCRIPTION

Whip up this classic French dish in 60 minutes or less! Baked duck legs are presented on a bed of arugula with dried cherries and blue cheese, and tossed in a walnut vinaigrette. The simple flavors and beautiful presentation will wow your guests.

Total Time
1 Hr
Serves
8
Meal
Dinner

Total Time

Prep Time
30 Mins
Cook Time
30 Mins
Total Time
1 Hr

Nutrition

Calories
345 cal
Total Fat
24 g
Polyunsaturated Fat
7 g
Cholesterol
46 mg
Sodium
363 mg
Carbohydrates
16 g
Dietary Fiber
3 g
Protein
17 g

Ingredients

Walnut vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoons shallot, minced
  • 2 tablespoons walnut oil
  • 1/3 cup extra virgin olive oil
  • 2/3 cup California walnuts, toasted and finely chopped
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper to taste

Confit and Salad

  • 4 duck legs confit
  • 12 ounces arugula
  • 1 cup dried cherries
  • Kosher salt and ground black pepper to taste, if needed
  • 1/2 cup blue cheese, crumbled

Preparation

Walnut vinaigrette
  1. In a small bowl, whisk together the vinegar, mustard and shallots. Let stand for about 10 minutes. Add the walnut oil, whisking constantly, then whisk in the olive oil. Stir in the walnuts. Season to taste with salt and pepper. Set aside.
Confit and Salad
  1. Preheat the oven to 350°F.
  2. Place the duck legs on a baking pan and bake in the oven for about 15 minutes.
  3. To assemble the salads, combine the arugula, cherries and duck meat in a large bowl.
  4. Whisk up the vinaigrette to blend smoothly, then drizzle into the bowl, tossing to combine and coat the ingredients. Taste, and season with additional salt and pepper if necessary.
  5. Divide the salad among 8 plates, and sprinkle with crumbled blue cheese.