Duck Confit Salad with Lima Beans | RICARDO

Ingredients

• 4 plum tomatoes, each cut into quarters
• 3 small red onions, each cut into 8 wedges
• 2 tbsp (30 ml) olive oil
• 1 can (19 oz/540 ml) lima beans, rinsed and drained
• 2 confit duck legs, the meat shredded
• 2 cups (60 g) watercress or torn chicory lettuce
• 1 tbsp (15 ml) balsamic vinegar
• 1/2 tsp (2.5 ml) honey