Tangerine, Red Cabbage & Duck Confit Salad w/ Chestnuts
Makes 4 Side Salad Servings
Duck and citrus work very well together, and this salad is a perfect example. Take a bite and you’ll experience tart-sweet tangerine, fresh mint, sweet, smooth chestnut, intensely rich duck and crisp, bitter cabbage.
- 2 Confit Duck Legs (or homemade duck confit)
- 4 Tangerines
- 3 oz Pre-Cooked & Peeled Chestnuts
- ½ cup Red Cabbage, thinly sliced
- 10 Fresh Mint Leaves
- 1 tbsp Rice Wine Vinegar
- Olive Oil
- Fine Extra Virgin Olive Oil
Pat the duck skin dry, then lightly salt it and break it into small pieces.
Save any juice that comes off of the tangerines.