Blood Orange and Duck Confit Salad
Ingredients
- 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
Preparation
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.
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- Prep Time:
- Total Time:
- 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 |
| Carbohydrates per serving: | 18g |
| Fiber per serving: | 4g |
| Cholesterol per serving: | 45mg |
| Iron per serving: | 2mg |
| Sodium per serving: | 164mg |
| Calcium per serving: | 89mg |
Good to Know
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.
Health
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