Duck Salad with Grapefruit and Pistachio Dressing
Christmas Recipes Salads Duck and Goose
The first idea for using confit duck legs is this salad with avocado, gorgonzola, and a dressing made from pistachio oil and grapefruit. It's an elegant gourmet salad, perfect for Christmas dinner.
Ingredients
1 confit duck leg
50g gorgonzola (or other blue cheese)
100g mixed salad greens (I used a mix of lamb's lettuce, frisée, red chicory)
1 avocado
a little grapefruit juice
sea salt and green pepper
Grapefruit and pistachio oil dressing
1 tablespoon pistachio oil (or walnut oil)
1 tablespoon neutral oil
4 tablespoons grapefruit juice
1 tablespoon lemon juice (or 1 teaspoon rice vinegar)
Servings: 2
How to prepare duck salad with grapefruit and pistachio dressing
- Remove the duck leg from the fat and warm it slightly in the oven set to 150°C. Leave it for just 10 minutes, just enough so it's not cold.
- Gently separate the skin from the leg. Place the skin on baking paper and put it under the oven grill (the tray should be on the level immediately below the grill). Grill for a few minutes until the skin is golden and crispy. Remove and let it cool, then crumble it.
- Debone the duck leg and shred the meat into strips.
- Prepare the dressing by whisking all the ingredients together with a whisk.
- Peel the avocado, remove the pit, and cut into cubes. Drizzle with grapefruit juice to prevent oxidation.
- In a bowl, combine the salad greens and avocado. Sprinkle with sea salt and freshly ground green pepper. Pour 1 tablespoon of dressing over and mix with your hands, so that the salad leaves are coated with dressing.
- Divide the salad between two plates. Arrange strips of duck leg on top. Crumble gorgonzola over it. Sprinkle with crumbled duck skin. Drizzle with 1-2 more tablespoons of dressing.
The skin and meat from the duck leg
Crumbled duck skin
