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Warm Confit Duck and Green Bean Salad

Name: Warm Confit Duck and Green Bean Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 portions
Cuisine: francaise
Ingredients: 2 piece Confit duck legs; 200 g Green beans; 2 piece Tomatoes; 1 tbsp Dijon mustard; 1 tbsp Red wine vinegar; 1 tbsp Walnut oil

A reimagined Southwest classic: shredded confit duck legs over crisp green beans and tomatoes, dressed with a tangy Dijon mustard vinaigrette. Hearty and satisfying.

25 min2 servings440 kcalDifficulty: Easy

Ingredients

2 piece Confit duck legs
200 g Green beans
2 piece Tomatoes
1 tbsp Dijon mustard
1 tbsp Red wine vinegar
1 tbsp Walnut oil

Instructions

Step 1
Warm the confit duck legs in a pan over medium heat for 10 minutes until the skin is crispy. Shred the meat.
Step 2
Cook the green beans in salted boiling water for 7 minutes, then refresh under cold water.
Step 3
Cut the tomatoes into wedges. Prepare the vinaigrette by mixing mustard, vinegar, and walnut oil.
Step 4
Arrange the green beans and tomatoes in a salad bowl, add the warm shredded duck, and drizzle with vinaigrette.

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