Shredded Salted Duck and Gherkin Salad

Name: Shredded Salted Duck and Gherkin Salad
Yield: Serves 6-8
Cuisine: Australia
Ingredients: 3 tablespoons duck fat; 1 cup (60 g/2 oz) small diced bread; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 garlic clove, crushed; 3 Belgian endives (witloof); 3 Belgian endives (witloof); 1 head of radicchio (chicory); 1 head of radicchio (chicory); 2 tablespoons red wine vinegar; 1 teaspoon strong Dijon mustard; 2 tablespoons duck fat; 3 tablespoons virgin olive oil; 4 legs of salted duck; 1 teaspoon chopped fresh marjoram leaves; freshly ground black pepper; 6 cornichon gherkins; 2 onions, finely sliced

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

This cold confit of duck makes a wonderful first course for lunch or dinner.

Ingredients

4 legs of salted duck
2 onions, finely sliced
6 cornichon gherkins

Oceania
Australian
Australia
Dinner
Starter
Lunch

Method

Warm the duck, then remove and discard the skin. Cut the meat from the legs and shred it.

Blanch the onions in boiling water for 1 minute, drain, refresh under cold running water, drain and wring dry in a tea towel.

Julienne the cornichons with a sharp knife. Grind some pepper over the duck and mix the meat with the cornichons, parsley, marjoram, onions, Belgian endive (witloof)