Duck Confit Salad with Great Northern Beans

Duck Confit Salad with Great Northern Beans
Photo by Martha Holmberg

Ingredients

  • Salt and freshly ground black pepper
  • 1 small fennel bulb, trimmed, outer fibers peeled, bulb halved and sliced as thinly as possible
  • 1 Tbs. red-wine vinegar
  • 3 Tbs. olive oil
  • 4 cups mesclun or mixed greens
  • 1 cup bite-size pieces duck confit, preferably from the leg and thigh (skin removed)
  • 2 cups canned Great Northern or navy beans, rinsed and drained well

In a small bowl, whisk the oil into the vinegar; season with salt and pepper. Put the beans, duck, greens, and fennel in a large bowl and toss with the vinaigrette. Adjust the seasonings and serve.

View full recipe at Fine Cooking

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