Warm salad with duck confit, raspberries and cranberries

Allow us to present our delightful end-of-summer recipe that will impress your guests: Warm Duck Confit Salad with Raspberries and Cranberries!

INGREDIENTS

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

INSTRUCTIONS

1. Heat the duck confit thighs as indicated on our packaging.
2. Let the duck confit thighs rest for a moment until they are warm.
3. Place the raspberries and honey in the microwave for 30 seconds (slightly longer if the raspberries are frozen).
4. Mash the raspberry and honey mixture with a fork. Add the olive oil and set aside.
5. In a bowl, mix the vinegar and mayonnaise well, then incorporate them into the raspberry mixture.
6. Add the chives and season well.
7. Divide the frisée lettuce into 2 shallow plates and distribute the duck, onion, and almonds on top.
8. Drizzle with dressing, garnish with raspberries and cranberries, and serve.