Warm duck confit salad

Warm duck confit salad

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
2 Duck confit, legs only
100g fine green beans
50g walnuts
50g semi-dried cherries
1 frisee
75g smoked bacon
2 1/2 tablespoons olive oil
1/2 shallot
1/2 garlic clove
1 1/2 tablespoons sherry vinegar
freshly ground black pepper


  1. Heat the oven to 190ºC.
  2. Heat a sauté pan, put the duck confit legs in skin side down and cook until the skin is crisp. Transfer to a roasting tin skin side up and place in the oven for 20 minutes, or until the duck is hot through and the skin crisp.
  3. Top the green beans and blanch in a pan of boiling salted water for 4–5 minutes, drain and plunge into cold water, to refresh. Once cool, drain and dry the beans and transfer to a large bowl.
  4. Halve the walnuts and add them with the cherries to the bowl. Pick out the central pale green leaves of the frisée, wash well, dry, break into bite-sized pieces and add to the bowl.
  5. Derind the bacon and cut into lardons. Heat ½ tablespoon of the olive oil in a frying pan and fry the lardons over a medium heat until golden, then remove to a plate. Peel and very finely dice the shallot, and peel and crush the garlic.
  6. Once the duck confit is hot, strip the duck from the bones into large pieces and keep warm.
  7. Add the remaining olive oil, the shallot, garlic and sherry vinegar to the oil in the frying pan, with salt and pepper to taste, and warm it through. Stir through the lardons to warm them.
  8. Pour the warm dressing and lardons over the salad and toss lightly. Add the duck, toss lightly again and serve.
Leiths School of food and wine
cookery course
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