Confit of duck salad
By: From: Everyday Gourmet
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Confit of duck salad
- Prep time:
- 15 min
- Cook time:
- 15 min
- Serves:
- 4
Justine Schofield gives this filling salad a fruity crunch with a scattering of pistachios and cranberries
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Ingredients
- 2 confit duck legs
- 4 kipfler potatoes, par boiled and peeled and cut into rounds
- 1 tbsp duck fat
- 2 tsp seeded mustard
- 1 tsp sherry vinegar
- 1 tsp honey
- 3 tbsp extra virgin olive oil
- 1 handful of pistachio nut, toasted
- 2 tbsp fresh or dried cranberries
- 1 bunch of chives, cut into batons
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. Heat the confit of duck legs in a hot oven for 15 minutes at 180C/160 fan/gas 4 or until the meet is soft and falls of the bone. On medium heat, sauté the par boiled potatoes in the duck fat until golden. Season with a little salt and drain on some paper towelling.2. To make the dressing: gently whisk the mustard, vinegar, honey and extra virgin olive oil. Season with salt and pepper.
3. Assemble the salad by shredding the confit of duck legs and combining with the potatoes. Add the dressing and gently toss. Finally add the cranberries and pistachios. Serve on a platter and sprinkle with the chives.
This recipe is classed as easy
Avg User rating
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