Duck Confit Salad with Lima Beans

Ingredients

• Salad

  • 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

• Dressing

  • 2 tbsp (30 ml) olive oil
  • 1 tbsp (15 ml) balsamic vinegar
  • 1/2 tsp (2.5 ml) honey