Blood Orange and Duck Confit Salad

blood-orange-duck-confit-salad Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates


  • 1 tablespoon sherry vinegar
  • 4 blood oranges, divided (3 sectioned, about 1 cup; 1 juiced, about 1/4 cup)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small duck confit leg (5-6 ounces), shredded, skin, fat, and bones discarded (about 3/4 cup)
  • 6 cups mixed winter salad greens (such as romaine, escarole, and spinach)
  • 1/4 cup skinned chopped hazelnuts, toasted


  1. In a small bowl, combine vinegar, orange juice, mustard, and oil, whisking well. Whisk in salt and pepper.

  2. In a large bowl, combine shredded duck, salad greens, hazelnuts, and orange sections. Drizzle with vinaigrette; serve.

  • Prep Time:
  • Total Time:

  • Like all citrus fruits, blood oranges are a great source of vitamin C and fiber. But you may not have known that their red pigment, anthocyanin, is a strong antioxidant.


  • Yield: Makes 4 servings (serving size: 1 1/2 cups salad and about 1 1/4 tablespoons dressing)

Nutritional Information

Calories per serving: 225
Fat per serving: 10g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 7g
Polyunsaturated fat per serving: 1g
Protein per serving: 15g
Carbohydrate per serving: 18g
Fiber per serving: 4g
Cholesterol per serving: 45mg
Iron per serving: 2mg
Sodium per serving: 164mg
Calcium per serving: 89mg