Photo: Anna Pelzer
Duck Confit Salad with Cranberry Vinaigrette
8 ingredients
10 min
4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
823
Calories
24g
Protein
65g
Fat
43g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Cranberry | 1 cup raw (100g) | 46 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups mixed salad greens
- 1 1/3 cups shredded duck confit
- 1 ripe avocado
- 1 pomegranate
- 3 Tb. cranberry preserves
- 1 Tb. apple cider vinegar
- 1/4 cup olive oil
- Salt and Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes