Duck Confit Salad

Ingredients:
2 legs of duck confit
1 large onion cut into 1” squares
Garlic powder
Salt
1/4 cup balsamic vinegar
1 garlic clove, minced
4 Tbs. olive oil
Mixed Greens

Preparation:
Remove duck confit from fat. Steam duck legs until tender in 3/4 inch of water in skillet on the stove. Drain stock from pan and reserve for future use.

Heat olive oil in a separate pan. Sauté duck confit skin side down until desired crispiness. Turn confit to the other side and cook until done. Remove duck.

In the same pan, sauté onions with olive oil for a few minutes, add seasonings and balsamic vinegar. Pour hot dressing over mixed greens. Place duck confit on top of lettuce. Makes two servings.