German French Paleo Fusion: Sauerkraut and Duck Confit Salad

local_grocery_store Ingredients

• 4 Duck legs, confit
• 1 cup Sauerkraut, drained
• 4 cups Mixed salad greens, washed and dried
• 1 cup Cherry tomatoes, halved
• 1/4 Red onion, thinly sliced
• 2 tablespoons Dijon mustard
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Fresh dill, chopped
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.Preheat the oven to 300°F (150°C).
2. 2.Season the duck legs with salt and pepper.
3. 3.Place the duck legs in a baking dish and cover with duck fat or oil.
4. 4.Bake for 2 hours or until the duck is tender and the skin is crispy.
5. 5.Remove the duck legs from the fat and let them cool slightly.
6. 6.Shred the duck meat into bite-sized pieces.
7. 7.In a large bowl, combine the sauerkraut, mixed salad greens, cherry tomatoes, and red onion.
8. 8.In a small bowl, whisk together the Dijon mustard, olive oil, apple cider vinegar, and fresh dill to make the dressing.
9. 9.Drizzle the dressing over the salad and toss to combine.
10. 10.Add the shredded duck confit to the salad and gently toss to incorporate.
11. 11.Season with salt and pepper to taste.
12. 12.Serve the German French Paleo Fusion salad immediately and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra flavor boost, add some toasted almonds or crispy bacon to the salad.
• chevron_rightIf you can't find duck legs, you can use chicken thighs as a substitute.
• chevron_rightMake sure to drain the sauerkraut well before adding it to the salad to avoid excess moisture.
• chevron_rightFeel free to customize the salad with your favorite vegetables or herbs.
• chevron_rightThis salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.