from Twisted Fork Preserves Cookbook
Blend sweet and savory, healthy and delectable.
Ingredients
- 4 cups of mixed greens
- 1 can green lentils drained
- ½ English cucumber thinly sliced
- 2 radishes, thinly sliced
- 1/3 cup blue cheese crumble
- 4 duck legs confit*
Dressing:
- 4 tbsp Hippy Cherry Preserves
- ¼ cup canola oil
- ¼ cup white wine vinegar
- 1 tsp salt & 1 tsp pepper
Directions
Place all ingredients for dressing in a container with a lid and shake well, set a side.
In a small bowl, add lentils and mix with 2 tbsp of dressing. Evenly divide on 4 plates.
Top lentils with about 1 cup of mixed greens, some thinly sliced cucumber and radish.
Sprinkle about 2–3 tbs of dressing over the salad.
Take duck legs that have been reheated (see recipe) and place on top of the salad.
Crumble on some blue cheese. Add some extra Hippy Cherry Preserves to salad.
Nada’s Tips & Tricks: There’s a recipe to make your own duck confit in the cookbook. Alternatively, you can purchase boxed duck confit in your supermarket’s meat aisle. This is the perfect dish to serve my lunch friends, paired with a glass of wine…divine. Here’s some suggestions for Canadian wine pairings:
Light-bodied reds (best overall match)
Pinot Noir from the Okanagan Valley
Silky texture, cherry + cranberry notes, earthy undertones — it mirrors the cherry dressing while staying elegant with duck.
Look for producers like Mission Hill Family Estate.
Niagara Peninsula Pinot Noir
Slightly cooler-climate acidity = extra freshness. Bright red fruit balances the richness.
Try bottles from Tawse Winery.
Gamay (underrated star pairing)
Ontario Gamay from the Niagara Peninsula
Juicy, peppery, and fruit-forward with low tannins. It lifts the dish instead of weighing it down.
A fantastic option: Thirty Bench Wine Makers.
Rosé (surprisingly excellent)
Dry rosé with good acidity bridges savory and sweet beautifully.
Look for rosé from Burrowing Owl Estate Winery — crisp, berry-driven, and refreshing between bites.
If you want a bolder pairing:
A cool-climate Syrah from the Okanagan works if the duck is extra crispy or smoky — pepper + dark fruit add complexity without overpowering the salad.
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