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Kale salad, duck confit , roasted almonds and raspberries
Preparation time: 30 minutes
Servings: 2 servings
Ingredients
Salad
- 1 bunch of kale
- A dozen of raspberries
- A handful of dry roasted almonds
- A handful of dried cranberries
- 2 legs of duck confit
«Marie» Dressing (found on the Maison Orphée app)
- 30 ml of delicate olive oil
- 15 ml of almond oil * or Périgord walnut oil
- 15 ml of white balsamic vinegar
- Chopped shallots to taste
- Diced green apples to taste
- Salt and pepper to taste
Instructions
- Wash the kale and the raspberries
- Shred the duck confit.
- Place in serving bowls the kale, the raspberries, the toasted almonds and the candied duck and complete with dressing. Serve immediately.
Notes
Avril recommends making this recipe with organic and local foods whenever possible.
