Crispy Instant Pot Duck Confit Salad with Zesty Dijon Vinaigrette
This elegant salad features tender, fall-off-the-bone duck leg confit made effortlessly in the Instant Pot, finished under the broiler for a perfectly crispy skin. Served over mixed greens with a tangy Dijon vinaigrette, it's a gourmet meal that's surprisingly easy to prepare.
Ingredients
Ingredients
- 4 each duck legs skin-on, bone-in
- 1 tbsp coarse sea salt
- 1 tsp black pepper
- 4 cloves garlic smashed
- 2 sprigs fresh thyme
- 1 cup mixed greens
- 0.5 cup cherry tomatoes halved
- 0.25 cup red onion thinly sliced
- 3 tbsp olive oil divided
- 2 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1 pinch salt to taste
Notes
Storage: Store leftover duck meat separately from the salad greens and crispy skin. The meat will keep for up to 3 days in the refrigerator. Re-crisp the skin in a hot oven for 2-3 minutes. Make-Ahead: The duck confit can be cooked up to 2 days in advance. Reheat the meat gently in the Instant Pot on sauté mode with a splash of water. Variations: Substitute arugula or frisée for the mixed greens. Add sliced pears or apples for a sweet contrast. For a gluten-free version, ensure your Dijon mustard is certified gluten-free. Serving Suggestion: Serve with crusty bread to mop up the delicious vinaigrette.