Uploaded April 2026 | Updated September 2026, 3 weeks ago
Crispy, tender duck confit served over a bed of fresh greens with a warm garlic butter dressing.
Ingredients
2 duck legs confit (store-bought or pre-cooked)
2 Tbsp duck fat, butter, or tallow (for crisping)
4 cups mixed greens (arugula, spinach, or romaine)
½ cup cherry tomatoes, halved
¼ cup crumbled goat cheese or blue cheese
2 Tbsp chopped walnuts or pecans (optional)
Salt and black pepper, to taste
For the Warm Garlic Butter Dressing:
3 Tbsp butter
1 clove garlic, minced
1 tsp Dijon mustard
1 Tbsp lemon juice
Salt and pepper, to taste
Macronutrients
(per serving, serves 2)
Protein: 41g
Fat: 55g
Carbs: 5g
Preparation
Preheat the oven to 400°F (200°C). Place duck legs skin-side up on a baking sheet and roast for 10–12 minutes until the skin is crispy and the meat is heated through.
While the duck crisps, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Whisk in Dijon mustard, lemon juice, salt, and pepper. Remove from heat and set aside to keep warm.
In a large bowl, combine greens, cherry tomatoes, goat cheese, and nuts if using. Season lightly with salt and pepper.
Drizzle the warm garlic butter dressing over the salad and toss gently to coat.
Shred the crispy duck meat or slice it off the bone, then arrange it over the salad.
Serve immediately while the duck is warm and the greens are lightly dressed.
Crispy, tender duck confit served over a bed of fresh greens with a warm garlic butter dressing.
Ingredients
2 duck legs confit (store-bought or pre-cooked)
2 Tbsp duck fat, butter, or tallow (for crisping)
4 cups mixed greens (arugula, spinach, or romaine)
½ cup cherry tomatoes, halved
¼ cup crumbled goat cheese or blue cheese
2 Tbsp chopped walnuts or pecans (optional)
Salt and black pepper, to taste
For the Warm Garlic Butter Dressing:
3 Tbsp butter
1 clove garlic, minced
1 tsp Dijon mustard
1 Tbsp lemon juice
Salt and pepper, to taste
Macronutrients
(per serving, serves 2)
Protein: 41g
Fat: 55g
Carbs: 5g
Preparation
Preheat the oven to 400°F (200°C). Place duck legs skin-side up on a baking sheet and roast for 10–12 minutes until the skin is crispy and the meat is heated through.
While the duck crisps, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Whisk in Dijon mustard, lemon juice, salt, and pepper. Remove from heat and set aside to keep warm.
In a large bowl, combine greens, cherry tomatoes, goat cheese, and nuts if using. Season lightly with salt and pepper.
Drizzle the warm garlic butter dressing over the salad and toss gently to coat.
Shred the crispy duck meat or slice it off the bone, then arrange it over the salad.
Serve immediately while the duck is warm and the greens are lightly dressed.
