Confit of Duck Salad

Cook time 20 minutes
Servings 4


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

Confit of 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.