Muscovy duck confit drumstick and lukewarm salad with cranberries and almonds.

DRESSING
2 tablespoons of honey
¾ cup of sunflower oil
2 cloves garlic, chopped,
¼ cup of red wine vinegar
¼ cup of cranberry juice
¼ cup of soya sauce
Salt and pepper

Mix all ingredients in a bowl.

SALAD INGREDIENTS
1 tablespoon of duck fat
1 cup of dried cranberries
1 cup of chopped almonds
6 green onions, finely chopped
1 Muscovy duck pulled confit drumstick
250 gr of Meslun salad mix

PREPARATION
In a frying pan, melt the duck fat and brown the dried cranberries, the chopped almonds and the green onions for 5 to 7 minutes, medium heat, until the almonds turn brownish. Add the pulled duck meat and the dressing. Mix.

In a large serving bowl, put the salad mix and pour the warm mix over.