Duck Confit Salad With Pomegranate Vinaigrette

Name: Duck Confit Salad With Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 duck confit, legs reheated and shredded; 1 red onion, sliced; 1/2 cup cabernet sauvignon wine; 2 tablespoons red wine vinegar; 1 pinch sugar; 1 bunch fresh thyme, to taste; 6 heads endive; 2 slices bacon; 1/4 cup hazelnuts, toasted,skinned,chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons pomegranate molasses; 1 lemon, juice of; 1 1/2 teaspoons red wine vinegar; 1/4 cup hazelnut oil

Servings: persons

3 duck confit, legs reheated and shredded
1 red onion, sliced
1/2 cup cabernet sauvignon wine
2 tablespoons red wine vinegar
1 pinch sugar
1 bunch fresh thyme, to taste
6 heads endive
2 slices bacon
1/4 cup hazelnuts, toasted,skinned,chopped
2 tablespoons fresh parsley, chopped
2 tablespoons pomegranate molasses
1 lemon, juice of
1 1/2 teaspoons red wine vinegar
1/4 cup hazelnut oil

1
in a saucepan combine onion, red wine, vinegar, sugar, thyme, cook on low until onions are tender and most liquid evaporates, set aside.
2
cut off endive stems and separate into leaves.
3
rinse with water and cook in microwave for 45 seconds, drain and set aside.
4
place bacon in a skillet, cook until crispy, reserving fat.
5
break bacon into pieces, add back to pan with endive and onion mixture, hazelnuts, parslet, 1/2 tsp lemon juice, stir well, check for seasoning.
6
place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
7
spoon onto endive mixture, top with duck, serve.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 duck confit, legs reheated and shredded, 1 red onion, sliced, 1/2 cup cabernet sauvignon wine, 2 tablespoons red wine vinegar, and more.

Yes, Duck Confit Salad With Pomegranate Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!