CONFIT DUCK SALAD
This dish is inspired by the most classic of French dishes — the Salade Composée. With many variations across France, it's an elegant salad that is composed of layers of leaves studded with protein and crunchy pickles and topped with a mustardy dressing. You’ll find a Salad Composée in anywhere from the grandest Parisian Bistrot to country taverns - they’re a satisfying meal in themselves.
This salad uses our pre-cooked confit duck legs as well as pickled walnuts and crisp winter leaves like witlof. Have it as a main course to share between two or enjoy as an entrée with friends before a steak dinner on Bastille Day.
Ingredients
For the salad
1 large beetroot
2 x Meatsmith confit duck legs
1 head Frisée
1 x red witlof, stalk removed and leaves separated
1 x yellow witlof, stalk removed and leaves separated
2 x Pickled walnuts, drained and thinly sliced
For the dressing
2 Tbsp neutral oil
Serves two as a main course or four as an entrée.
Method
Preheat the oven to 180C.
Put the beetroot in a small saucepan, large enough to be completely submerged in water. Fill the pot with cold water and then add a generous pinch of salt.
Bring the water to a boil over a high heat. Reduce the heat and simmer for approximately an hour, topping up the water as needed, until the beetroot feels soft when pierced with a skewer.
Remove the beetroot from the pot, and set aside until cool enough to handle.
In the meantime, warm the confit duck legs in the preheated oven for thirty minutes, until crisp.
When golden, remove the duck legs from the oven, and set aside until cool enough to handle.
Once the beetroot is cool enough to handle, put on a pair of gloves and use your hands to gently peel the skin.
Next, cut the beetroot into 2cm cubes. Place into a mixing bowl. Dress with half of the dressing, and a pinch of salt. Mix well, then arrange on a serving plate.
Use your hands to shred the duck legs gently, then discard the bones.
Arrange the shredded duck meat onto the serving plate, in and around the beetroot.
Next, add the frisée & witlof to a mixing bowl. Add a little more of the dressing and a pinch of salt. Mix, and arrange on the serving plate.
Finish with the slices of pickled walnut, and any remaining dressing.
