Christmas salad: Duck confit salad with grilled vegetables
The recipe for salad of confit duck with grilled vegetables is offered by Quality Landes. It's a real touch of gastronomy that will make a sensation in your Christmas menu !
For 4 people
Preparation: 20 minutes
Cooking time: 40 minutes
Ingredients:
1 red pepper
1 yellow pepper
1 eggplant
1 zucchini
3 legs of duck candied
6 tablespoons of olive oil
3 tablespoons of sherry vinegar
Preparation:
Wrap peppers in foil, bake 30 minutes in preheated oven
thermostat 6/7.
Peel and cut into pieces.
Put the confits of duck to warm gently in their fat and then shell them
completely and fray them.
Cut the eggplant and zucchini into strips.
Toast in a pan in 2 tablespoons olive oil, season.
Mix the rest of the oil with the vinegar, salt and pepper.
Mix all the vegetables with the meat of the confits of duck lukewarm and vinaigrette, serve
immediately.
Tip: The duck breasts can be cooked in a pan or on a barbecue and take all their flavors. All these preparations combine harmoniously with french fries, wild rice, tagliatelle or even lentils.
For accompanied this fine salad, place to recipe for roast chicken with twigs of dry herbs.
