Warm Duck Confit Salad

Preparing the Duck

1. Step one

   It’s worth placing your tin of duck confit at room temperature a couple of hours before use to loosen the duck fat so it is easier to remove the duck legs from the duck fat inside the tin. Once done remove the duck confit from tin brushing off any excess fat and place in an oven dish.

2. Step two

   Preheat oven to 180c and place confit de canard in oven for circa 25 minutes until crisp and golden brown.

Preparing the Salad

1. Step three

   Start by combining the cos lettuce and rocket in a large salad bowl.

2. Step four

   Thinly slice the mushrooms, cucumber and tomatoes and add them to the salad bowl.

3. Step five

   Optionally, add in sliced chicken eggs or quail’s eggs to make the salad extra special.

4. Step six

   Next Carefully slice the duck confit leg and add to the salad bowl – try to keep the slices thin as these will mix with the salad better.

5. Step seven

   Season well with salt and pepper.

6. Step eight

   Next, dress the salad with olive oil and balsamic vinegar.

7. Step nine

   Mix well and serve.