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Duck Confit Salad With Great Northern Beans

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup bite-size pieces duck confit, preferably from the leg and thigh (skin removed)

1 small fennel bulb, trimmed, outer fibers peeled, bulb halved and sliced as thinly as possible

Salt and freshly ground black pepper

2 cups canned Great Northern or navy beans, rinsed and drained well

1 Tbs. red-wine vinegar

4 cups mesclun or mixed greens

3 Tbs. olive oil

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