Nutritional information for fresh chestnuts
Rose's Roasted Chestnut and Duck Confit Salad
Toss the haricots verts, wax beans, shallots, beets, and chestnuts in a little vinaigrette. Arrange on the plate neatly. Toss the greens in the vinaigrette, and add to the plate. Heat the duck leg, place on top of the salad. Serve hot.
Combine all ingredients well.
Chef Jeff Rose