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

All Recipes

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.

Ingredients

Servings

Duck Confit

Salad

Vinaigrette

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.

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.

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Tips & Tricks

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

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.