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Warm Duck Confit Salad

Warm Duck Confit Salad

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Lactose-free

4

servings

0:20

Preparation

3:00

COOKING

27:20

TOTAL TIME

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Ingredients

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1 kg

duck leg

1 oz
(30 g)
coarse salt

1

sprig fresh thyme, leaves only

1

sprig fresh rosemary, leaves only

rendered duck fat (enough to cover meat completely)

Dressing:

5 Tbsp.
(75 mL)
extra virgin olive oil

2 Tbsp.
(30 mL)
sherry vinegar or raspberry vinegar

salt and pepper to taste

chopped shallots to taste

sufficient quantity, mesclun

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Preparation

Confit:

Mix coarse salt and herbs together. Rub duck legs with this mixture.

Place duck legs on a sieve in a dish. Cover with plastic wrap and refrigerate for 24 hours.

Cooking:

Rinse duck legs and pat dry.

In a thick-bottomed, ovenproof pan, heat duck fat over low heat, add legs to rendered duck fat and cook for 2 1/2 to 3 hours.

Cool legs in the fat in the refrigerator or at room temperature on a sheet.

To reheat duck legs, put them on a baking sheet and roast them in a

425-450°F (220-230°C) oven for 30 minutes or until crisp.

The duck can be prepared several days in advance.

Salad:

In a bowl, combine dressing ingredients.

In a salad bowl, toss mesclun with dressing.

Transfer salad to a serving platter, and arrange hot duck legs on top of it.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.