Entertaining

Duck confit salad with kale and pickled pineapple

Name: Duck confit salad with kale and pickled pineapple
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 200ml kombucha; 1/3 cup (75g) caster sugar; 100ml apple cider vinegar; 1 star anise; 1 small pineapple, peeled, sliced into 3mm-thick rounds; 2 tbs red wine vinegar; 1 tbs Dijon mustard; 1 tbs maple syrup; 1/2 cup (125ml) extra virgin olive oil; 100g thinly sliced pancetta; 4 eschalots, finely chopped; 1 garlic clove, crushed; 2 cups baby kale leaves; 2 good-quality confit duck marylands, warmed, skin and bones discarded, flesh shredded; 1/2 head frisée lettuce, leaves separated; 1/2 bunch chives, chopped

Rate now

30m

15m

Duck confit salad with kale and pickled pineapple

Jump to recipe

by Shannon Bennett

Chef

Jan 11, 2019

Zesty pineapple and succulent duck make this flavoursome salad perfect for sharing.

200ml kombucha
1/3 cup (75g) caster sugar
100ml apple cider vinegar
1 star anise
1 small pineapple, peeled, sliced into 3mm-thick rounds
2 tbs red wine vinegar
1 tbs Dijon mustard
1 tbs maple syrup
1/2 cup (125ml) extra virgin olive oil
100g thinly sliced pancetta
4 eschalots, finely chopped
1 garlic clove, crushed
2 cups baby kale leaves
2 good-quality confit duck marylands, warmed, skin and bones discarded, flesh shredded
1/2 head frisée lettuce, leaves separated
1/2 bunch chives, chopped

Method

1.

Bring kombucha, sugar, apple cider vinegar and star anise to the boil in a saucepan. Add pineapple, remove from heat and stand for 30 minutes to 1 hour to pickle (ensure it is warm when serving).
2.

To make dressing, combine red wine vinegar, mustard, maple and oil in a bowl.
3.

Place pancetta in a frypan over medium-high heat. When hot, cook, turning halfway, for 4 minutes or until golden. Transfer to a plate. Return pan to medium-high heat, add eschalot and garlic, and cook, stirring occasionally, for 30 seconds to heat through. Increase heat to high, add one-quarter dressing and remove from heat. Reheat pineapple mixture and place in a bowl with kale. Add eschalot mixture and warmed duck, and combine. Transfer to a large serving platter with lettuce and scatter with pancetta and chives. Serve with the remaining dressing.