Warm salad with duck confit, raspberries and cranberries

We present to you our nice little recipe for the end of summer that will amaze your guests: Warm salad with duck confit, raspberries and cranberries!

INGREDIENTS

• 2 confit duck legs
• 2 cups raspberries, fresh or frozen
• 1 C. tablespoon of honey
• ¼ cup olive oil
• 1 C. tablespoon of white wine vinegar
• 3 tbsp. tablespoon of mayonnaise
• 2 tbsp. tablespoons fresh chives, chopped
• To taste, salt and pepper
• 4 cups of leaf lettuce
• ½ red onion, thinly sliced
• ¼ cup almonds, sliced ​​and toasted
• A few raspberries for decoration
• A few cranberries for decoration

INSTRUCTIONS

1. Heat the confit duck legs as indicated on our packaging.
2. Let the confit duck legs rest for a few moments, until they are lukewarm.
3. Microwave the raspberries and honey for 30 seconds (slightly longer if the raspberries are frozen).
4. Mash the raspberry and honey mixture using a fork. Add the oil and set aside.
5. In a bowl, mix the vinegar and mayonnaise well then add to the raspberry mixture.
6. Add the chives and season well.
7. Divide the leaf lettuce into 2 deep plates and distribute the duck, onion and almonds.
8. Drizzle with vinaigrette, garnish with raspberries and cranberries, then serve.