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August 04, 2018

Duck Confit with Bitter Lettuce Salad

August 04, 2018/ Lucy Waverman

Ingredients

Duck Confit:

4 legs duck confit

Bitter Lettuce Salad:

12 cups bitter lettuce, torn

Shallot Vinagrette:

2 teaspoons Dijon mustard
½ cup shallots, chopped
2 tablespoons red wine vinegar
½ teaspoon maple syrup
⅓ cup olive oil
salt and pepper
2 tablespoons parsley, chopped

Method

Duck:

Preheat oven to 400 F.

Place legs in cold non-stick skillet. Turn heat to medium low and cook leg for about 8 to 10 minutes, until skin crisps slightly and some fat is released. Turn over and cook the other side for 1 minute. Place legs on baking sheet and reserve until needed.

Bake for 15 minutes or until legs are heated through and skin is crisp. To serve, place the leg on top of dressed salad (see bitter lettuce salad recipe) and scatter potatoes on the side.

Salad:

Combine lettuces. Whisk together mustard, shallots, vinegar and maple syrup. Slowly whisk in oil. Season with salt and pepper and finish with parsley.

Toss salad with vinaigrette just before serving.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Duck Confit with Bitter Lettuce Salad

Ingredients

Method