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Duck Confit Salad with Aged Quebec Cheddar Dressing https://www.metro.ca/userfiles/image/recipes/confit-canard-salade-vinaigrette-cheddar-5464.jpg PT10M PT03M PT13M
SaladDivide salad greens evenly among 4 soup plates. Top with duck confit, green beans, tomatoes, avocado and cheese.Salt and pepper then drizzle with dressing, to taste, and serve.DressingIn a saucepan, warm milk over medium heat, add cheese and stir to melt.Stir in cream and continue cooking for 1 minute. Cool.Stir in honey, olive oil and Dijon mustard; beat until smooth.Stir in cider vinegar and beat again.Add salt, pepper and rosemary.
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Salad 12 oz (340 g) spring mix or spinach 4 duck confit legs, shredded 1/2 cup (125 mL) green beans, trimmed and blanched 12 cherry tomatoes, halved 2 avocados, sliced 1 cup (250 mL) shredded old cheddar cheese from here To taste salt and freshly ground pepper
Duck Confit Salad with Aged Quebec Cheddar Dressing

Duck Confit Salad with Aged Quebec Cheddar Dressing

Rate this recipe
3 Votes
4
servings
0:10
Preparation
0:03
COOKING
0:13
TOTAL TIME

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Ingredients

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  • Salad
  • 12 oz
    (340 g)
    spring mix or spinach
  • 4
    duck confit legs, shredded
  • 1/2 cup
    (125 mL)
    green beans, trimmed and blanched
  • 12
    cherry tomatoes, halved
  • 2
    avocados, sliced
  • 1 cup
    (250 mL)
    shredded old cheddar cheese from here

  • To taste salt and freshly ground pepper
  • Dressing:

  • 1/4 cup
    (60 mL)
    milk
  • 1/4 cup
    (60 mL)
    shredded Aged Quebec Cheddar
  • 1/4 cup
    (60 mL)
    cream 15%
  • 1 Tbsp.
    (15 mL)
    honey
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 1 Tbsp.
    (15 mL)
    apple cider vinegar

  • To taste salt and freshly ground pepper
  • 1 tsp.
    (5 mL)
    chopped fresh rosemary
Imprimer ma sélection

Preparation

Salad

Divide salad greens evenly among 4 soup plates. Top with duck confit, green beans, tomatoes, avocado and cheese.

Salt and pepper then drizzle with dressing, to taste, and serve.

Dressing

In a saucepan, warm milk over medium heat, add cheese and stir to melt.

Stir in cream and continue cooking for 1 minute. Cool.

Stir in honey, olive oil and Dijon mustard; beat until smooth.

Stir in cider vinegar and beat again.

Add salt, pepper and rosemary.

Source : Féd. producteurs de lait du Québec

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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