Garden Salad with Shredded Duck

• Preparation : 15 minutes
• Cooking : 3 minutes
• Portions : 4

Ingredients

• 2 packages (200 g each) of Brome Lake Ducks Shredded Duck Confit
• 2 carrots, julienned
• 80 ml (1/3 cup) balsamic vinegar
• 1 litre (4 cups) spring lettuce mix
• 12 to 15 multi-coloured cherry tomatoes, cut in half
• ½ small red onion, sliced
• Choice of microgreens

Preparation

1. Preparation time: 15 minutes
   Marinating time: 15 minutes
   Cooking time: 3 minutes
   Servings: 4

2. In a bowl, toss the carrots with 30 ml (2 tbsp) of the balsamic vinaigrette. Cover and marinate for 15 minutes to 2 hours in the refrigerator.

3. When ready to cook, heat a large skillet over medium heat. Reheat the shredded duck for 3 to 4 minutes, stirring constantly. Remove from heat and let cool.

4. In a salad bowl, combine the lettuce with the marinated carrots, tomatoes, onion, and the rest of the vinaigrette. Top with the shredded duck and, if desired, the microgreens.