Recipe for Duck Confit Salad with Orange and Grapefruit Hearts, Chopped Almonds, Quinoa, and Red Onion

Heat the duck legs in a saucepan to render the fat, then drain them well. Carefully remove the skin, shred the legs using two forks, and keep the meat in a container.

Cook the quinoa, then drain it and let it cool. Cut the oranges and grapefruit into slices about 4 mm thick, then trim the edges with a cookie cutter to get evenly shaped pieces. Peel and slice the red onion, then chop the almonds. Toast the almonds for a few seconds in a hot pan.

Place a few leaves of mixed greens on the plates, sprinkle with quinoa, then add pieces of duck confit, slices of orange and grapefruit, crushed almonds, and finally red onion.

To finish, pour the oil and vinegar into a small bowl, season with salt and pepper, then whisk everything well. Divide onto the plates and enjoy.