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Duck Confit Salad with Great Northern Beans

Martha Holmberg

Servings: four as a first course; two as a main course.

If you’ve got the time, use dried white beans cooked in duck stock instead of the canned beans.


  • 3 Tbs. olive oil
  • 1 Tbs. red-wine vinegar
  • Salt and freshly ground black pepper
  • 2 cups canned Great Northern or navy beans, rinsed and drained well
  • 1 cup bite-size pieces duck confit, preferably from the leg and thigh (skin removed)
  • 4 cups mesclun or mixed greens
  • 1 small fennel bulb, trimmed, outer fibers peeled, bulb halved and sliced as thinly as possible

Nutritional Information

      Nutritional Sample Size per side serving
      Calories (kcal) : 350
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 25
      Sodium (mg): 680
      Carbohydrates (g): 34
      Fiber (g): 9
      Protein (g): 17


  • In a small bowl, whisk the oil into the vinegar; season with salt and pepper. Put the beans, duck, greens, and fennel in a large bowl and toss with the vinaigrette. Adjust the seasonings and serve.


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