Duck Confit Salad with Lima Beans

Name: Duck Confit Salad with Lima Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 plum tomatoes, each cut into quarters; 3 small red onions, each cut into 8 wedges; 2 tbsp (30 ml) olive oil; 1 can (19 oz/540 ml) lima beans, rinsed and drained; 2 confit duck legs, the meat shredded; 2 cups (60 g) watercress or torn chicory lettuce; 2 tbsp (30 ml) olive oil; 1 tbsp (15 ml) balsamic vinegar; 1/2 tsp (2.5 ml) honey

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Preparation 20 min
Cooking 30 min
Makes 8 appetizers or 4 mains

The inspiration for this warm salad was southwestern France’s classic cassoulet: a slow-simmered white bean stew featuring duck confit. Our lighter, faster twist marries the slightly bitter bite of watercress with the richness of duck meat and the sweetness of the dressing. It makes a great side for this meal, but could also take centre stage as a main. You can cook the veggies an hour or two ahead of time, but the salad is best thrown together just before serving.

Featured in RICARDO Magazine SPRING 2018

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Duck Confit Salad with Lima Beans

Categories

Ingredients

Salad

Dressing

Preparation

Salad

Dressing

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