Recipe for warm duck confit and goat cheese salad
This salad is fantastic, the blend of flavors is very subtle, a magnificent salad for entertaining and which will save you from serving cheese at the end of your meal.
Ingredients · Servings 4
- 1/4 cup extra-virgin olive oil + 1/4 cup for brushing
- 1 onion, thinly sliced and separated into rings
- 1 tablespoon of raspberry vinegar
- 16 slices of baguette bread, 1/2 inch thick
- 16 slices of goat cheese (a soft, round goat cheese is perfect) 1/2 inch thick
- mesclun in the necessary quantity
- 1 delicious red apple or other, thinly sliced, unpeeled
- 20 slices of duck breast or confit (vacuum-packed 7 oz/200 g)
- cell
- freshly ground pepper
Method · 20 min
- In a saucepan, sauté the onion in 1 tablespoon of olive oil until softened. Remove from the heat and drizzle with raspberry vinegar. Stir and let cool. Set aside.
- Spread the bread slices on a baking sheet, brush both sides with olive oil.
- Bake at 350 degrees for 5 minutes or until golden brown. Turn them over once during baking.
- Place the goat cheese slices on the croutons. Bake for 5 minutes or until the cheese begins to melt.
- Line four plates with green leaves. Drizzle with olive oil (1/4 cup). Arrange the onions, duck breast slices, and apples on the green leaves. Season with salt and pepper.
- Distribute the warm croutons (4 per plate) over the salad and serve immediately.
