Warm Salad of Crisp Duck Confit and Seared Foie Gras, Green Beans, Shallots and Blackberry and Walnut Vinaigrette


Preparation info

  • Difficulty


  • Serves


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 2 pieces Duck gizzard confit
  • 20ml Rendered duck fat
  • 4 Pressed legs of duck confit
  • 40g Fine green beans, topped, tailed and blanched
  • 1 Shallot, sliced
  • 15g Walnuts, chopped
  • 4 × 40g Slices of foie gras
  • 60g Mesculn leaves
  • 12 Chive tips
  • 12 sprigs chervil
  • 12 Picked tarragon leaves
  • 40ml Blackberry and walnut vinaigrette
  • Salt
  • Freshly ground pepper


Pre-heat the oven to 200°C. Slice each of the duck gizzards into 6 even slices. Heat the duck fat in a heavy-based pan and place the pressed legs of duck confit into the pan, skin side down, and reheat through in the oven for 4-5 minutes until the skin is crisp and brown. Turn the legs and cook for another 2 minutes. Remove from the pan and lightly season with salt and freshly ground pepper. Add the sliced gizzards to the pan and warm through from the heat of the pan, turning once. Lightly season with salt and freshly ground pepper.

Split the green beans in half, lengthways. Place in a bowl with the sliced shallots and the chopped walnuts and keep at room temperature until ready to use.

Heat a non-stick heavy-based pan over a high heat. Season the foie gras on each side with salt and freshly ground pepper and evenly sear for 10 - 15 seconds depending on the thickness. The centres should remain pink. Transfer the foie gras from the pan to a plate and keep warm whilst the remainder of the dish is prepared. Save any fat from the pan in which the foie gras has been cooked and stir into the blackberry and walnut dressing.

Add the gizzards to the green beans with half the dressing. Season to taste with salt and freshly ground pepper and gently toss. Divide the gizzards and beans between 4 warm plates and place a duck leg onto them. Top with a slice of seared foie gras.

In a separate bowl, mix the mesculn leaves, chive tips, chervil and tarragon leaves, add the remaining dressing and adjust the seasoning if necessary. Arrange a small mound of salad on top of each slice of foie gras.