Warm Duck Confit Salad
This Warm Duck Confit Salad is a brilliant starter for Christmas Day or any celebration!
Ingredients
- 4 duck legs
- Small bunch thyme
- 15g table salt
- 2 cloves garlic
- 500g duck fat
- 2 tbs runny honey
Salad
- 2 cos lettuce, sliced
- 1 bunch watercress
- 100g grapes
- 6 large croutons
Pecans
- 200g pecans
- 100g caster sugar
- 100ml water
- 1 tsp cayenne pepper
- Veg oil for frying
Dressing:
- 200ml crème fraiche
- 100g soft blue cheese
- 1 tbs Worcester sauce
- 200ml fresh mayo
- 1 tsp Worcester sauce
- Few drops tabasco
Method
Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic, cover in duck fat and simmer for 2 hours, chill.
Remove the duck legs from the tin, remove any excess fat pop onto a roasting tray, drizzle in honey then roast for 10 minutes at 220c. Pop onto a plate, remove the bones and shred.
Heat the sugar and water. When dissolved stir through the pecans, drain, then deep fry for 30 seconds. Drain then season with salt.
Blitz all the ingredients together for the dressing.
To serve, shred lettuce, pile up with watercress pecans, grapes and croutons. Top with shredded duck and drizzle over dressing.
Ingredients
- 4 duck legs
- Small bunch thyme
- 15g table salt
- 2 cloves garlic
- 500g duck fat
- 2 tbs runny honey
Salad
- 2 cos lettuce, sliced
- 1 bunch watercress
- 100g grapes
- 6 large croutons
Pecans
- 200g pecans
- 100g caster sugar
- 100ml water
- 1 tsp cayenne pepper
- Veg oil for frying
Dressing:
- 200ml crème fraiche
- 100g soft blue cheese
- 1 tbs Worcester sauce
- 200ml fresh mayo
- 1 tsp Worcester sauce
- Few drops tabasco
Method
Salt the duck legs with the thyme and garlic and pop in the fridge for 24 hours. Wash off the salt then pop into a deep roasting dish with the thyme and garlic, cover in duck fat and simmer for 2 hours, chill.
Remove the duck legs from the tin, remove any excess fat pop onto a roasting tray, drizzle in honey then roast for 10 minutes at 220c. Pop onto a plate, remove the bones and shred.
Heat the sugar and water. When dissolved stir through the pecans, drain, then deep fry for 30 seconds. Drain then season with salt.
Blitz all the ingredients together for the dressing.
To serve, shred lettuce, pile up with watercress pecans, grapes and croutons. Top with shredded duck and drizzle over dressing.
