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    You are in: Home / Recipes / Duck Confit Salad With Pomegranate Vinaigrette Recipe
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    Duck Confit Salad With Pomegranate Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    chia's Note:

    i love duck and i love confit salads. this one is a winner! i have a recipe for crockpot confit posted, and petitfour has several confit recipes posted here to make it the real old fashioned way,her recipes are great.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      cut off endive stems and separate into leaves.
    3. 3
      rinse with water and cook in microwave for 45 seconds, drain and set aside.
    4. 4
      place bacon in a skillet, cook until crispy, reserving fat.
    5. 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. 6
      place endive mixture onto 6 serving plates make vinaigretter-whisk together pomegranate molasses, lemon juice, vinegar and hazelnut oil.
    7. 7
      spoon onto endive mixture, top with duck, serve.

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    Nutritional Facts for Duck Confit Salad With Pomegranate Vinaigrette

    Serving Size: 1 (583 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 263.7
     
    Calories from Fat 152
    57%
    Total Fat 16.9 g
    26%
    Saturated Fat 2.3 g
    11%
    Cholesterol 5.1 mg
    1%
    Sodium 177.1 mg
    7%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 16.7 g
    67%
    Sugars 2.5 g
    10%
    Protein 8.3 g
    16%

    The following items or measurements are not included:

    duck confit

    fresh thyme

    pomegranate molasses

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