(for 1 serving or 2 as appetizers)
Ingrédients
1 Oka's Mulard duck leg confit 1
500 ml fine lettuces or other seasoning greens, washed 2 cups
and drained (Mesclun, Roquette, Baby spinaches, Oak-leafs or Boston lettuce, etc.)
15 ml roasted pine nuts 1 Tbs
Fruity or sweet vinaigrette according to your taste
Preparation
1. Remove the leg from packaging. Preheat the oven to 180 oC (350 oF). Put the duck leg on a baking sheet, skin side up. Cover it up with an aluminum foil and bake for 10 to 12 min.
2. Remove the aluminum foil and broil the skin until it is golden and crispy.
3. Put some greenery on a plate. Add the whole duck leg confit on top or just pieces of it and sprinkle with pine nuts. Add the vinaigrette.
Other dressing suggestions: serve on pasta or Risotto
