Warm Duck-and-Cabbage Salad

Name: Warm Duck-and-Cabbage Salad
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons capers, coarsely chopped; 2 teaspoons Dijon mustard; 3 duck confit legs; 4 servings Kosher salt and freshly ground pepper; 2 liters 1/2 large head of Napa cabbage, finely shredded; 5 Tbsps extra-virgin olive oil; 3 Tbsps red wine vinegar; 1 small shallot, minced; 0 teaspoons chopped thyme leaves; 283 grams Yukon Gold potato, peeled and cut into 1/3-inch dice

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

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.

Ingredients you will need

Whole Duck