Slow cooked duck and apple salad

Salade de confit de canard
Slow cooked duck and apple salad

Ingredients for 4 guests  

• 1 tin 2leg confit de canard
• 2 large apples
• 250gr approx. mixed baby leaf salad – rocket-watercress -spinach
• 100gr walnuts or pecan nuts

Salad dressing

• 15ml balsamic vinegar
• 75ml extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 small onion
• Salt and Pepper to taste

Directions

1. Peel and finely slice the onion.
2. Place the mustard in a small bowl and stir in the vinegar
3. Whisk in the olive oil slowly until fully blended, stir in the onion, salt, and pepper to taste and place the dressing in fridge
4. Peel and core apples and slice
5. Heat some of the duck fat in a heavy based frying pan
6. Add the apples and cook until golden brown on both sides, remove from pan and keep warm
7. Add the duck and heat up in the pan, browning the skin. Remove from pan and keep warm
8. Increase the heat and add the pecan nuts, toss quickly in the fat until toasted. Remove from pan and keep warm on some paper towel
9. Slice up the crisp skin of the duck and shred the duck meat from the bones, keep warm
10. Wash the salad leaves and pat dry
11. Toss the salad in the dressing and arrange in a large bowl
12. Top the salad with layers of the warm shredded duck interspersed with the apple
13. Sprinkle the toasted nuts over the duck and apple and serve straight away.

 Serve with a glass of Petite Sirene Rouge from Bordeaux from the French Market shop in Cape Town or order online with us.

 Bon Appetit!