A hearty salad of shredded duck confit, roasted pumpkin, radicchio and watercress dressed with a zippy red wine vinaigrette.


  • 6 Confit duck legs (*See my slow cooked duck recipe)

  • Red Wine Vinaigrette (*See my Recipe)

  • 7 Organic Baby pumpkins

  • 1 head Garlic Peeled and seperated

  • Sea Salt & freshly ground black pepper

  • 1 medium raddicchio Outer leaves discarded

  • 0.5 Spanish Onion thinly sliced

  • 0.5 cup Picked basil leaf

  • 0.25 cup Green spring onion

  • 0.25 cup Green Onion

  • 100 g watercress washed and picked

  • Olive

  • 100 g ruby chard or baby silverbeet

  • 0.25 cup Toasted pumpkin seed


  • 1.

    Have pre-prepared or prepare Confit duck legs and red vinaigrette.

  • 2.

    Preheat oven to 200C.

  • 3.

    Cut pumpkin into quarters. Remove seeds but leave skin on.

  • 4.

    Place on a baking tray, lined with silicon paper.

  • 5.

    Scatter over garlic cloves, season with salt and pepper

  • 6.

    Roast pumpkin and garlic until pumpkin is soft.

  • 7.

    In a bowl, combine radicchio, onion, basil, green onion and watercress.

  • 8.

    Drizzle over enough red wine vinaigrette to moisten.

  • 9.

    Heat duck legs under grill to warm through and achieve good colour on the skin.

  • 10.

    Using gloves or tongs, remove duck meat from bone and place in salad.

  • 11.

    Reheat pumpkin and garlic.

  • 12.

    Meanwhile, heat a heavy-based fry pan over medium heat.

  • 13.

    Add a little olive oil, chard, salt and pepper. Cook briefly until chard is wilted and soft.

  • 14.

    To serve, divide chard between plates. Add warm pumpkin and garlic to salad mixture, then mound the salad on top of the chard and sprinkle with pepita.


*For the confit of duck legs recipe, CLICK HERE

For the red wine vinaigrette recipe, CLICK HERE

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