Salad of Duck Confit with Red Cabbage, Chestnuts, and Watercress

Salade Cévenole

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This makes for very pretty presentation, but unlike a lot of so-called pretty dishes, it has more than a merely decorative effect. The flavors blend together brilliantly; the visual appeal is equally striking.


  • 4 to 6 leg portions Duck Confit
  • ounces walnut halves (1 scant cup)


  1. Set the crock of confit in a warm place or in a deep pan of warm water to soften the fat, 2 to 3 hours.
  2. Preheat the oven to 350°F. Spread walnuts in small baking pan; sprinkle with ½ teaspoon of the sugar.