Confit of Duck Salad
from Everyday Gourmet with Justine Schofield
Ingredients
2 x Luv-a-Duck Ready Roasted Confit Legs
1 handful pistachios, toasted
2 tbs fresh cranberries (or dried)
4 kipfler potatoes, par boiled and peeled and cut into rounds
1 tbs Luv-a-Duck Duck Fat
2 tsp seeded mustard
1 tsp Sherry vinegar
1 tsp honey
3 tbs extra virgin olive oil
1 bunch Chives, cut into batons
Products used
Method
- Heat the confit duck legs in a hot oven for 15 minutes at180°C or until the meat 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.
- To make the dressing, gently whisk the mustard, vinegar, honey and extra virgin olive oil.
- Season with salt and pepper.
- 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.