Warm Duck Confit Salad
This dish is a great summer treat or a brilliant starter for Christmas day. Duck Confit Salad is a real taste of France which can easily be prepared with the minimum of fuss which will either wow dinner party guests or simply be enjoyed yourself.
- Prep time20-25 mins
- Cook time30 mins
- Servings4
- Difficultyeasy
Ingredients
- Duck Confit (800g Tin)
- 1 Romaine Lettuce
- A handful of Rocket
- 4 Button Mushrooms
- 4 Vine Tomatoes
- Half a Cucumber
- Salt and Pepper
- Olive Oil
- Balsamic Vinegar
- (Optional) Quail’s or Chicken’s Eggs
Method
Preparing the Duck
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.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
Step three
Start by combining the cos lettuce and rocket in a large salad bowl.Step four
Thinly slice the mushrooms, cucumber and tomatoes and add them to the salad bowl.Step five
Optionally, add in sliced chicken eggs or quail’s eggs to make the salad extra special.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.Step seven
Season well with salt and pepper.Step eight
Next, dress the salad with olive oil and balsamic vinegar.Step nine
Mix well and serve.
