Warm Duck Confit Salad with Walnuts and Frisée
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Ingredients
- 4 duck confit legs
- 150 g frisée or curly endive lettuce
- 60 g walnut halves
- 1 shallots, finely sliced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 731 kcal
- Protein
- 42.6 g
- Carbohydrate
- 2.8 g
- of which sugars
- 1.7 g
- Fat
- 60.2 g
- of which saturates
- 15 g
- Fibre
- 2.5 g
- Salt
- 2.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5) and roast the duck confit legs for 25 minutes until the skin is crisp and the meat is heated through.
- 2
Strip the meat from the bones in large pieces, discarding the skin and bones if you prefer, or chop the crisp skin and keep it for crunch.
- 3
Whisk the red wine vinegar, dijon mustard and olive oil together with the shallot and a little seasoning to make a dressing.
- 4
Toss the frisée with most of the dressing and divide between plates.
- 5
Top with the warm duck and walnut halves and drizzle with the remaining dressing.
- 6
Serve immediately.
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