We really enjoy confit duck – normally simply heated through, skin crisped and served with duck fat cooked potatoes, sautéed apples and a green salad. For a change I’ve been using confit in different ways. This salad is quite colourful as it includes a combination of red cabbage and green cabbage; julienned purple and orange carrots; green beans and snow peas and finished with chestnuts and toasted walnuts. That’s all topped with shredded duck and sliced duck gizzards.
Ingredients (for 4)
2 tbsps good quality red wine vinegar
1½ – 2 tbsps Aceto Fig Balsamic vinegar condiment
6 tbsps walnut oil or macadamia nut oil
1½ tbsps lemon juice
1 tsp castor sugar
Salt and freshly ground pepper
Whisk all the ingredients together. It will taste a little too acidic but this is fine as it balances out once mixed with all the salad ingredients.
¼ – ½ small red cabbage, finely sliced using a mandolin
¼ green cabbage, finely sliced using a mandolin
1 purple carrot, peeled and julienned
1 orange carrot, peeled and julienned
Handful of green beans, topped and tailed and blanched
Handful of snow peas or frozen peas, blanched
Handful of watercress, rocket or baby spinach leaves
1 avocado, halved, peeled, stoned, sliced and sprinkled with a little salt
Toasted walnut pieces
Approx. 100g cooked chestnuts, broken into pieces
2 legs of duck confit
4 duck gizzards
Put the two types of finely sliced cabbage and carrots in large bowl and add about ¾ of the dressing. Toss well and set aside for at least 30 minutes to allow the cabbage and carrots to marinate.
Scrape off the duck fat from the duck pieces and gizzards. Place the duck on an oven tray and put into an oven preheated to 180°C. Cook for about 15 minutes. Add the gizzards for the last 5 minutes. Take the tray out of the oven, pour off the duck fat and let the duck and gizzards cool a little while you add the rest of the ingredients to the salad (except the avocado). Then remove the skin from the duck and shred the flesh. Slice the gizzards.
Add all the green vegetables to the cabbage and carrots. Also add the walnut pieces and chestnuts. Toss really well.
Now you’re ready to serve on individual plates or on one large platter. Place a heap of salad on each plate. Next add slices of avocado to the top of each pile. Finally add the shredded duck and gizzards. Drizzle a little dressing over everything.
Vegetables – Your Heartland Green Grocer, Fresh Gardens
Lemons – Fruition
Walnut oil and macadamia nut oil – Cathedral Cove Naturals
Fig balsamic vinegar condiment – Aceto Downunder
Walnut pieces – The Vanilla Man
Tins of duck confit, gizzards and cooked chestnuts – La Cigale