Duck Salad with Blue Cheese Dressing

A delicious salad featuring ready-made confit duck legs, caramel-coated pecans, and a rich, creamy blue cheese dressing.

Duck High Protein Salad Blue Cheese Pecans

Estimated Nutrition

Calories

1427.1

kcal / serving

2854.2 kcal total

Carbs

71.4g

per serving

142.8 g total

Fat

109.3g

per serving

218.6 g total

Protein

39.2g

per serving

78.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Soft Light Brown Sugar

CondimentsSauces

dash

dash

tbsp

Dairy

Roughly chopped

Roughly chopped

Fruits

piece

Lemon

Juice only

Meat

piece

Confit Duck Legs

Ready-made

NutsSeeds

pinch

Cayenne Pepper

100

Pecan Nuts

pinch

Salt

For pecans

clove

Garlic

Finely chopped

Other

tbsp

Honey

Vegetables

head

Romaine Lettuce

Cut into 2.5cm thick slices

Method

Preheat the oven to 200°C.

Heat the duck legs on a tray in the oven for 10 minutes.

Melt sugar and cayenne pepper in a hot frying pan and swirl in 50ml of water.

Cook until a deep caramel forms, stir in pecans and salt, and bake on a tray for 5 minutes.

Whisk Gorgonzola and St Agur in a bowl, then mix in garlic, honey, buttermilk, and crème fraîche.

Whisk in lemon juice, Tabasco, Worcestershire sauce, vinegar, and mayonnaise, and season with salt and pepper.

Cool the duck and pecans slightly, then shred the duck meat from the bone.

Coat lettuce leaves with dressing, then toss with the shredded duck and caramelised pecans.

Serve the salad immediately in a large bowl.