This Crispy Duck Confit Salad is the easiest to pull off, ready in less than 10 minutes and makes a super satisfying meal. All you need to do is chop all the salad ingredients, toss everything together, broil the duck legs, skin side up, for seven and half minutes and that’s it!
Serves 4
2 duck legs confit
1 Romaine heart, chopped
1/3 English Cucumber, thinly sliced
2 large radishes, thinly sliced
1/4 red onion, thinly chopped
1/4 red capsicum, thinly chopped
1/4 yellow capsicum, thinly chopped
8 cherry tomatoes, halved
1/2 can of corn
1/3 cup pine seeds
3 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper
1. Turn on the broiler of your oven.
2. Chop romaine. Thinly slice cucumber and radishes. Thinly chop red onion, red capsicum and yellow capsicum. Halve cherry tomatoes. Place everything into a large mixing bowl.
3. Add corn, pine seeds, olive oil, balsamic vinegar, salt and pepper. Combine well and set aside.
4. Place duck legs confit, skin side up, on a sheet pan, and broil for 7 and 30 minutes.
5. Let the duck legs cool down for a few minutes. Duck is best served shredded over the salad.
Cheers Xx
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