Confit Duck Leg Salad with Lentils & Fried Walnuts

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