Warm Salad of Duck Confit, Butter Beans and Grilled Chorizo on Wilted Spinach and Roast Sweet Potato

With Cape Gooseberries


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

This salad is definitely one for the autumn and winter. The flavours are earthy and the ingredients rich – it’s salad as comfort food. Duck confit is best described as duck cooked in its own fat, which may sound a bit much, but it is, in fact, a delicious moist product. The duck is cooked very slowly over several hours, rendering it tender and juicy. Once it’s reheated in the oven it becomes ‘fall off the bone’ delicious, which is handy as you do want to take it off the bone. You should be