Family friendly Asian

Warm duck confit salad

Name: Warm duck confit salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: /asian
Ingredients: 4 confit duck legs; 400g waxy potatoes (such as anya or kipfler), peeled, cut into 1cm cubes; 2 cloves garlic, smashed; 200g thin French beans, tailed; 2 small frisee (curly endive), bitter outer leaves discarded; 2 tablespoons walnuts, toasted; 1 eschalot, finely sliced; 1 tablespoon sherry vinegar or red wine vinegar; 1 tablespoon finely chopped flat-leaf parsley; 1 tablespoon finely snipped chives; 1 teaspoon Dijon mustard; 2 tablespoons extra virgin olive oil; 1 tablespoon walnut oil

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by Jill Dupleix

Food writer

Oct 03, 2015

It's a crime to keep duck confit (salted and preserved in its own fat) for winter stews when it is so delicious sizzled in a hot pan and shredded into a very French spring salad.

4 confit duck legs
400g waxy potatoes (such as anya or kipfler), peeled, cut into 1cm cubes
2 cloves garlic, smashed
200g thin French beans, tailed
2 small frisee (curly endive), bitter outer leaves discarded
2 tablespoons walnuts, toasted

Vinaigrette

1 eschalot, finely sliced
1 tablespoon sherry vinegar or red wine vinegar
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely snipped chives
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Method

1.

Preheat the oven to 160°C.
2.

Gently heat the duck legs over medium-high heat in a dry frypan to render the fat. Strain off and reserve the fat, then continue to cook the legs over medium-low heat for 3 minutes on each side, or until golden and skin is crisp. Place on a baking tray, cover with foil and bake in oven for 20 minutes.
3.

Meanwhile, add 2 tablespoons of the reserved duck fat back to the frypan. Pat the potatoes dry, add to the pan with the garlic and cook gently over low heat, tossing occasionally, for 20 minutes or until golden. Drain, toss with sea salt and set aside.
4.

Cook the green beans in simmering salted water for 5 minutes, then drain. Discard the core of the frisee and wash and spin-dry the leaves. Roughly shred the duck meat, discarding the bones.
5.

For the vinaigrette, combine the eschalot, vinegar, parsley, chives and Dijon mustard in a bowl. Season with sea salt and pepper, then whisk in oils.
6.

Toss the beans and frisee in the vinaigrette, then arrange on 4 serving plates. Scatter with the shredded duck, potatoes and walnuts, and serve warm.