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Confit of Duck Salad

For an impressive starter or a light main, try Justine Schofield’s duck salad.


  • 2 confit of duck legs

  • 1 handful pistachios, toasted

  • 2 tbs fresh cranberries (or dried)

  • 4 kipfler potatoes, par boiled and peeled and cut into rounds

  • 1 tbs duck fat

  • 2 tsp seeded mustard

  • 1 tsp Sherry vinegar

  • 1 tsp honey

  • 3 tbs extra virgin olive oil

  • 1 bunch Chives, cut into batons


  • 1.

    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.

  • 2.

    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.

  • 3.

    To make the dressing, gently whisk the mustard, vinegar, honey and extra virgin olive oil. Season with salt and pepper.

  • 4.

    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.

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