Keto French Country Salad with Duck Confit
A hearty and flavorful keto salad featuring rich duck confit, bitter greens, and a tangy vinaigrette. A sophisticated and satisfying lunch option.
Ingredients
- 4 legs Duck confit
- 8 cups Mixed greens
- 1/2 head Radicchio
- 1/2 head Frisee
- 4 slices Bacon
- 3 tablespoons Red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Place duck confit legs on a baking sheet and bake for 15-20 minutes, or until heated through and skin is crispy.
- 3Cook bacon until crispy. Crumble and set aside.
- 4In a large bowl, combine mixed greens, radicchio, and frisee.
- 5In a small bowl, whisk together red wine vinegar, Dijon mustard, olive oil, salt, and pepper to make the vinaigrette.
- 6Dress the salad with vinaigrette. Top with duck confit and bacon. Serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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