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Rapini, Fennel, and Duck Confit Salad https://www.metro.ca/userfiles/image/recipes/salade-de-fenouil-rapini-canard-confit-10203.jpg PT15M PT15M PT30M
Preheat oven to 400 °F (200°C).In a bowl, combine all vinaigrette ingredients. Refrigerate.Place fennel and rapini on a baking sheet.Drizzle with olive oil. Season.Bake for 12 to 15 minutes or until crispy.Turn over halfway through cooking time.Transfer to a salad bowl and add remaining ingredients. Stir well.Serve with vinaigrette.
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Rapini, Fennel, and Duck Confit Salad

Rapini, Fennel, and Duck Confit Salad

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4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • vinaigrette

  • 2 Tbsp.
    (30 ml)
    raspberry vinegar
  • 3 Tbsp.
    (45 mL)
    canola oil
  • 1 Tbsp.
    (15 mL)
    lemon juice
  • 1
    clove garlic, finely chopped
  • 1 tsp.
    (5 mL)
    honey
  • 2
    green onions, finely chopped

  • salt and pepper to taste
  • salad

  • 1
    bulb fennel, sliced into rounds

  • rapini

  • sufficient quantity, olive oil
  • salt and pepper to taste

  • 2
    store-bought confit duck leg, shredded
  • 2 cups
    (500 mL)
    baby spinach

  • fresh grated parmesan to taste
  • 1/4 cup
    (60 mL)
    sliced almonds
  • 1/4 cup
    (60 mL)
    Flat-leaf parsley, chopped
Imprimer ma sélection

Preparation

Preheat oven to 400 °F (200°C).

In a bowl, combine all vinaigrette ingredients. Refrigerate.

Place fennel and rapini on a baking sheet.

Drizzle with olive oil. Season.

Bake for 12 to 15 minutes or until crispy.

Turn over halfway through cooking time.

Transfer to a salad bowl and add remaining ingredients. Stir well.

Serve with vinaigrette.

Source : Trois fois par jour

Legal Notice

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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