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.

schedule Prep (min)
15
whatshot Cook (min)
25
timer Total (min)
40
account_circle Servings
4
720 kcal
Par portion
60.0 g
Lipides
30.0 g
Protéines
3.0 g
Glucides nets
Ingredients

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.
FAQ
Yes, reheat well and drain excess fat before shredding.

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Adelaide Rousseau France

Chef Adelaide Rousseau

France

Bistro-Modern

Technique-forward, minimalist plating and smart ingredient swaps to reduce carbs.

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