Confit Duck Legs with Green Garden Salad
Try our succulent Luv-a-Duck Confit Duck Legs with a fresh salad of your favourite blanched green veggies and top with crumbled feta, fresh raspberries and drizzle of olive oil. Perfect for Christmas!
Ingredients
Duck
- 2 Luv-a-Duck Confit Legs
Garden Salad
- 1 bunch asparagus, trimmed
- 100gm sugar snap peas, trimmed
- 100gm fresh or frozen peas
- 50gm feta cheese, crumbled
- 50gm raspberries
- Salt and pepper to taste
- Olive oil to dress
- Chopped fresh parsley leaves to garnish
Products used
Method
- To create the salad, prepare the greens. Blanch the asparagus, sugar snap peas, and peas in a pot of boiling, salted water for a few minutes until they turn bright green and tender-crisp. Transfer them to a bowl of ice water to stop the cooking process.
- Once cooled, drain the vegetables thoroughly and set them aside.
- Cook Luv-a-Duck Confit Duck Legs as per your choice of packet instructions. The duck should be golden, tender, and warmed through.
- Create the salad with the blanched asparagus, sugar snaps, and peas. Sprinkle with crumbled feta and a handful of fresh raspberries. Season with salt and pepper, then drizzle with olive oil.
- Serve the warm, crispy duck legs onto each plate and enjoy.