Shredded duck confit on warm salad

Shredded duck confit served on a warm salad of lamb's lettuce and endives, lemon vinaigrette; dish high in healthy fats and low in carbohydrates.

Ingredients

duck confit legs

lamb's lettuce or young shoots

sliced ​​endives

cider vinegar

lemon juice

olive oil

Instructions

1. Preheat the oven to 180°C; lightly warm the confit legs for 10–12 minutes to crisp the skin.
2. Shred the meat with a fork, removing excess fat if desired (reserve the fat for other culinary uses).
3. In a salad bowl, mix the lamb's lettuce and endives; prepare a vinaigrette with the vinegar, lemon juice and olive oil; season.
4. Dress the warm salad, spread the shredded duck on top and serve immediately.

Variants

• Add crushed nuts for crunch (increases lipids, watch out for allergens).

Tips

• Remove excess fat if you want to reduce calories; save the fat for roasting keto potatoes or vegetables.

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