Duck confit spinach salad

    5 min

    Confit duck is a great dish to make in bulk. After cooking, the confit duck can be stored in a lunchbox in the fridge for weeks if covered in the fat. Use some of it to make this delicious salad. You can also find prepared duck confit in some of the larger supermarkets.

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    Serves: 4 

    • 100g baby spinach
    • 100g duck confit, sliced into pieces
    • 1 pinch ground aniseed
    • 1 tablespoon pomegranate seeds
    • 1 tablespoon balsamic vinegar

    Prep:5min  ›  Ready in:5min 

    1. Place spinach leaves in a large salad bowl. Arrange pieces of duck in the centre; sprinkle aniseed and pomegranate seeds on top. Drizzle balsamic vinegar over the salad and serve.

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