Name: Salad of Duck Confit with Red Cabbage, Chestnuts, and Watercress (Salade Cévenole)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: ¼ cup red wine vinegar, preferably a strong-flavored variety; 4 to 6 leg portions Duck Confit; 3 tablespoons grapeseed oil or peanut oil; 1 small head of red cabbage; 2 small carrots, peeled and shredded; Duck Cracklings (optional); 2 tablespoons red wine; ¼ cup French walnut oil; 2 to 3 tablespoons Fresh lemon juice; Salt and freshly ground pepper to taste; 1½ teaspoons sugar; 3½ ounces walnut halves (1 scant cup)

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Cooking of South West France

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.

Ingredients

4 to 6 leg portions Duck Confit
3½ ounces walnut halves (1 scant cup)
1½

Method

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.
Preheat the oven to 350°F. Spread walnuts in small baking pan; sprinkle with ½ teaspoon of the sugar.