Ingredients and quantities

Quantities for 4 people:

  • 3 duck thighs
  • 100g mixed fresh salad leaves such as frisée salad, hop shoots, lovage, red valerian, rocket, chicory
  • 1tbsp Traditional Balsamic Vinegar of Modena
  • 150g chopped celery, carrot and onion
  • 2 glasses dry white wine
  • 1 meat stock cube
  • a few leaves of marjoram
  • extra-virgin olive oil
  • salt and pepper

Warm duck salad with vegetables and Traditional Balsamic Vinegar of Modena

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Brown the chopped celery, carrot and onion in a pan with a tbsp of oil. Wash and clean the duck thighs and add. Brown on all sides, add the white wine, cover and cook very slowly for 3-4 hours (add some meat stock, if the sauce reduces too much). When half cooked, crumble in the stock cube and add the marjoram leaves and olives. When almost cooked, drizzle over some Traditional Balsamic Vinegar of Modena and season with salt and pepper. Flake the meat away from the duck bones. Place in a bowl with the filtered cooking juices.

To serve:
Wash the various salad leaves well and use to form nests in the centre of a dish, using some round pastry cutters if necessary. Dress with vinaigrette (made using Traditional Balsamic Vinegar of Modena, olive oil and salt). Place 2-3 spoonfuls of duck meat and juice on each nest. Drizzle with a few drops of Traditional Balsamic Vinegar of Modena.

Cut some cherry tomatoes in half and caramelize . . . >>>

Print the recipePrint the recipe