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

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About

Ingredients

Method

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