Duck Confit Salad

Name: Duck Confit Salad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 pieces duck legs (confit); 500 g duck fat; 4 cups mixed salad greens (washed and dried); 1 shallot (finely sliced); 1/4 cup walnuts (toasted); 1/4 cup dried cranberries; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; Salt and pepper to taste

110 min 4 servings Medium

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Duck Confit Salad

A savoury and rich duck confit salad with fresh greens and a tangy vinaigrette.

Prep

20 min

Cook

90 min

Total

110 min

Servings

Difficulty

Medium

Duck confit salad is a luxurious dish that beautifully combines the rich flavours of duck with fresh, vibrant greens. It's a versatile salad that can serve as a standout starter or a light main course. The key to this dish is the confit duck leg, which is slowly cooked in its own fat until tender and then crisped to perfection. Paired with a mix of fresh greens and a tangy vinaigrette, this salad is a delightful balance of textures and flavours.

Instructions

Prepare the duck confit

Preheat the oven to 225°F (110°C). Submerge the duck legs in duck fat in an oven-safe dish. Cook in the oven for 90 minutes until tender. Check that the internal temperature of the duck reaches 165°F (74°C) by inserting a meat thermometer into the thickest part of the leg, avoiding the bone.

Pro tip: The duck is ready when it can be easily pulled apart with a fork.

Crisp the duck

Increase the oven temperature to 400°F (200°C). Remove the duck from the fat and place on a baking sheet. Roast for 15 minutes until the skin is crisp.

Pro tip: For extra crispiness, finish under the broiler for 2-3 minutes.

Prepare the vinaigrette

Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified. Set aside.

Pro tip: Let the vinaigrette sit for at least 10 minutes for the flavours to meld.

Assemble the salad

In a large bowl, combine salad greens, sliced shallot, walnuts, and cranberries.

Pro tip: Ensure the greens are completely dry for a crisp salad.

Dress the salad

Drizzle the vinaigrette over the salad and toss gently to coat evenly.

Pro tip: Add the vinaigrette just before serving to keep the greens fresh.

Serve

Top the salad with pieces of duck confit. Serve immediately while the duck is warm.

Pro tip: Garnish with additional walnuts or cranberries if desired.

💡

Tips & Tricks

Use fresh greens to balance the rich duck confit.
Ensure the duck is crisped under the grill for added texture.
Allow the vinaigrette to rest for flavours to meld.

Frequently Asked Questions

What is duck confit?

Duck confit is a traditional French method of cooking duck legs slowly in their own fat until tender and flavourful.

How do you crisp duck confit?

Crisp duck confit by roasting it in a hot oven at 400°F (200°C) for about 15 minutes or broiling briefly.

What dressing goes with duck confit salad?

A simple vinaigrette made with olive oil, red wine vinegar, and Dijon mustard complements duck confit salad well.

Can duck confit be made ahead?

Yes, duck confit can be made ahead and stored in the refrigerator for up to a week. Crisp it before serving.

How do you store leftover duck confit?

Store leftover duck confit submerged in duck fat in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve this duck confit salad with a crusty baguette to soak up the delicious vinaigrette. Pair it with a light red wine like Pinot Noir or a crisp white such as Sauvignon Blanc for an elegant meal. To make ahead, you can prepare the duck confit in advance and store it in the fridge for up to a week. Assemble the salad just before serving to maintain freshness.

Nutrition per serving

620

Calories

28g

Protein

49g

Fat

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