Spicy 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
• 1/2 teaspoon Cayenne pepper

restaurant_menu Method

1. 1.Preheat the oven to 300°F (150°C).
2. 2.Season the duck legs with salt, black pepper, and cayenne 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, black pepper, and cayenne pepper to taste.
12. 12.Serve the Spicy German French Paleo Fusion salad immediately and enjoy!

lightbulb_outline Tips

• chevron_rightFor an extra spicy kick, add a sprinkle of crushed red pepper flakes to the salad.
• chevron_rightIf you prefer milder heat, adjust the amount of cayenne pepper to your liking.
• chevron_rightMake sure to handle the cayenne pepper with caution and avoid touching your face or eyes.
• chevron_rightFeel free to add other spicy ingredients like sliced jalapeños or hot sauce for even more heat.
• chevron_rightRemember to have a refreshing drink nearby to cool down the spice!