Confit Duck Leg Salad with Lentils & Fried Walnuts

Name: Confit Duck Leg Salad with Lentils & Fried Walnuts
Yield: Serves 6
Cuisine: Australian
Ingredients: 700 ml - 1 litre olive oil [a quarter being extra virgin]; 20-30 ml best quality cider vinegar or aged sherry vinegar; 1 large bay leaf, broken into small pieces; 40 ml grapeseed oil; 20 ml extra virgin olive oil; 1 clove garlic, smashed; a few radicchio leaves, washed and spin-dried, torn into small pieces; 1 tablespoon cracked black peppercorns; 5-6 tablespoons sea salt flakes; 20 ml walnut oil; sea salt and freshly ground white pepper; ½ small carrot, peeled and finely diced; 1 large handful small rocket or watercress sprigs, washed and spin-dried; 6 duck legs, rinsed and thoroughly dried; sea salt and freshly ground black pepper; 1-2 small heads witlof, damaged outer leaves discarded; 40 ml extra virgin olive oil; 1 bay leaf; 2 cloves garlic, thinly sliced; 1 small onion, finely diced; about 300 ml light chicken stock; 120 g Puy-style lentils; 6 sprigs thyme; 100 g walnut kernels, roughly broken into quarters; 1 baby cos lettuce, outer leaves discarded, inner leaves washed and spin-dried

Preparation info

Serves
6

Difficulty
Complex

Appears in

Salades

By Damien Pignolet

Published 2010

About

This is a good entrée for a winter lunch followed by grilled fish dressed with sauce vierge. The confit and lentils may be cooked the day before, leaving very little work to finish the salad at the last minute. The salty sweetness of the warm duck legs complements the earthy flavour of the lentils, nuttiness of the walnuts and freshness of the leaves.

If time is an issue, you can purchase splendid readymade confit duck legs prepared in the traditional manner, for example the Barossa

Ingredients

Method

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Part of

Winter Salads

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