Duck confit salad

This gourmet French meal is an exquisite combination of duck and sweet side salad.

Photo by Robyn Maguire / Styled by Catrine Kelty This is classic French fare, a dish that reminds me of our honeymoon in France, the trip of a lifetime. My mentor, Chef Charles Semail, arranged for us to dine at his chef friends’ homes and restaurants throughout our visit, and we ate fri

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Cook Time 20 minutes Servings 4 Ingredients 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 b

This Warm Duck Confit Salad is a brilliant starter for Christmas Day or any celebration! It also looks beautiful on the table!

This is yet another recipe from the book Rick Stein’s Secret France, that I discovered watching Chef Stein’s show called Rick Stein’s Secret France. I’ve already posted on one recipe from the book - tarte flambée. In introducing the warm lentil salad in the cookbook, he writes: “While

Crisp up homemade duck confit, and serve it with a bright and bitter salad for a simple weeknight meal that oozes Parisian bistro charm.

It's a crime to keep duck confit (salted and preserved in its own fat) for winter stews when it is so delicious sizzled in a hot pan and shredded into a very French spring salad.

This extra-rich and decadent version of tartiflette layers tender pieces of shredded duck confit in between potatoes, caramelised onions, and French Alpine Reblochon cheese. The duck confit needs to be refrigerated for at least 12 hours, so make sure to start this well in advance.

Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, this duck confit is a low-stress showstopper.