Warm duck-and-cabbage salad

Indulge in the flavorful combination of tender duck and crisp cabbage in this delicious warm salad. Perfect balance of savory and fresh ingredients!

Ingredients:

• 3 duck confit legs
• 5 tablespoons extra-virgin olive oil
• One 10-ounce Yukon Gold potato, peeled and cut into 1/3-inch dice
• 1 small shallot, minced
• 2 teaspoons capers, coarsely chopped
• 1/4 teaspoon chopped thyme leaves
• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground pepper
• 1/2 large head of Napa cabbage, finely shredded (8 cups)

Instructions:

1. Preheat the broiler and place an oven rack 3 inches below the top heating element. Place the duck on a baking sheet and broil for 10 minutes, turning the baking sheet halfway through, until the skin becomes crispy and browned all over.
2. In the meantime, in a large skillet, warm the oil. Add the potato and sauté over medium-high heat until it turns golden, around 8 minutes. Incorporate the shallot and cook over medium-low heat for 1 minute. Mix in the capers and thyme and sauté for 30 seconds. Stir in the red wine vinegar and mustard, and season with salt and pepper.
3. Separate the meat and skin from the duck; discard the bones. Remove any remaining fat from the underneath of the skin. Cut the skin into strips and shred the meat. Combine the duck, cabbage, and dressing in a bowl. Add salt and pepper to taste and serve.

Summary:

• Calories: 3175 kcal
• Fat: 262 g
• Protein: 144 g
• Carbs: 60 g
• Potassium: 3936 mg
• Magnesium: 290 mg