For an impressive starter or a light main, try Justine Schofield’s duck salad.
Heat the confit of duck legs in a hot oven for 15 minutes at 180C or until the meet is soft and falls of the bone.
On medium heat, sauté the par boiled potatoes in the duck fat until golden. Season with a little salt and drain on some paper towelling.
To make the dressing, gently whisk the mustard, vinegar, honey and extra virgin olive oil. Season with salt and pepper.
Assemble the salad by shredding the confit of duck legs and combining with the potatoes. Add the dressing and gently toss. Finally add the cranberries and pistachios. Serve on a platter and sprinkle with the chives.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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