With this heat that has gone us above nothing better than recipes of salads. I propose here a very good and easy.
1 package salad Gourmet
1 canard confit
Dressing: 4 orange juice + 1 tablespoon sugar, vinegar of Modena, a little bit of fat from the confit
Chop the Orange cubes. Cut the confit in strips.
Put the fire to reduce the juice with the sugar. Add a splash of balsamic vinegar and a tablespoon of fat of the confit. Cool and set aside
Place the leaves of lettuce on the plate and dress. Have shredded duck and orange cubes.
Sprinkle with Maldon salt.