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Warm Duck-and-Cabbage Salad

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Warm Duck-and-Cabbage Salad

Warm Duck-and-Cabbage Salad

Warm Duck-and-Cabbage Salad is a gluten free, dairy free, and whole 30 recipe with 4 servings. One serving contains 492 calories, 37g of protein, and 33g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of olive oil, dijon mustard, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

1
Preheat the broiler and set an oven rack 3 inches from the heat. Set the duck on a baking sheet and broil for 10 minutes, rotating the baking sheet, until the skin is crisp and browned all over.
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Whole DuckWhole Duck
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Baking SheetBaking Sheet
OvenOven
2
Meanwhile, in a large skillet, heat the oil.
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Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add the potato and cook over moderately high heat until golden, 8 minutes.
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PotatoPotato
4
Add the shallot and cook over moderately low heat for 1 minute.
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ShallotShallot
5
Add the capers and thyme and cook for 30 seconds. Stir in the red wine vinegar and mustard and season with salt and pepper.
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Red Wine VinegarRed Wine Vinegar
Salt And PepperSalt And Pepper
MustardMustard
CapersCapers
ThymeThyme
6
Remove the meat and skin from the duck; discard the bones. Scrape away any fat that remains on the underside of the skin.
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MeatMeat
7
Cut the skin into strips and shred the meat. In a bowl, toss the duck, cabbage and dressing. Season with salt and pepper and serve.
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Salt And PepperSalt And Pepper
CabbageCabbage
Whole DuckWhole Duck
MeatMeat
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BowlBowl
DifficultyMedium
Ready In35 m.
Servings4
Health Score35
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSalad
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