Ingredients

• 2 units Duck confit legs
• 150 g Mixed greens or bitter lettuces (frisée, arugula)
• 1 cup Fresh Quebec blueberries
• 0.5 cup Pecans
• 2 tbsp Pure maple syrup
• 60 g Crumbled fresh goat cheese
• 0.25 unit Red onion, thinly sliced
• 3 tbsp Extra virgin olive oil
• 2 tbsp Balsamic vinegar
• 1 tsp Dijon mustard
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   Prepare the maple pecans: In a small skillet over medium heat, toast the pecans with 1 tbsp of maple syrup for 2-3 minutes until lightly caramelized. Let cool on parchment paper, then coarsely chop.

2. 2

   Prepare the duck confit: Remove excess fat from the duck confit legs. Shred the meat using two forks. In the same skillet (if clean, or a new one), crisp the shredded duck over medium-high heat for 5-7 minutes until golden and crispy. Set aside.

3. 3

   Prepare the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, 1 tbsp of maple syrup, Dijon mustard, salt, and pepper.

4. 4

   Assemble the salad: In a large salad bowl, combine the mixed greens, blueberries, thinly sliced red onion, and crumbled goat cheese.

5. 5

   Serve: Distribute the crispy duck confit over the salads. Garnish with the chopped maple pecans. Drizzle generously with vinaigrette just before serving.