Sweet & Spicy Duck Confit Super Salad

Out of all the gamey tasting meat out there, the duck is probably one of my favourites. The rick taste and the velvety texture makes for an amazing addition to a super salad. With duck it’s all in the way you cook it. For example, duck breast is tasty cooked medium, but when you find yourself having a full duck in the fridge you definitely need to confit that bird! Confiting your duck means that it will make it last longer in the fridge and it also gives it a flavour that is out of this world. That is what makes this an amazing recipe that will leave you licking your fingers!

Confit Duck Super Salad with Pomegranate & Pine Nuts

Ingredients:

1 pack super salad leaves
½ pack of mangetout
1 Romaine lettuce
¼ pomegranate
1 avocado
Juice of 1 lemon
2 tbsp. of brown sugar
1 tbsp. of dried chilli flakes
1 tbsp. of olive oil
6 cherry tomatoes
Toasted pine nuts
5 tbsp. of soy sauce
5 tbsp. of honey
Juice of two oranges
2 tbsp. of goose fat
3 large garlic cloves

How to:

Start by preheating the oven at 250 degrees Celsius for 10-15 mins. Next put together the marinade for the duck. This is the “juice” that will fragrance, cook and infuse the duck over the course of a few hours. In a large bowl or a measuring cup mix together the brown sugar, the orange juice, the honey and the soy sauce. To this add a pinch of dried chilli flakes.

Now get a deep oven proof dish, add in the garlic cloves, unpeeled, a cup of water and the whole duck breast side up. With a cooking brush “paint” the duck with the marinade until it’s fully covered on both sides. Cover with cooking foil and place in the oven, on the middle shelf. Reduce the heat to 200 degrees Celsius and cook for around 4-5 hours, or until the meat falls off the bone. I would suggest checking and basting the duck every hour. When it looks like the picture below it is done.

Slow Cooked Duck Confit
Slow Cooked Confit Duck

Let the duck cool down or until it is safe for you to handle and then pull the meat off the bone. Strain and save the leftover juices to reheat in later on.

Now you are ready to put together your dish. Bring the salad leaves, tomatoes, mangetout, and avocado together and add the duck confit on top. To finish it off drizzle lemon juice and add the pomegranate and pine nuts on top. Use as many or as little as you like and voila that’s your Sweet and Spicy Duck Confit Super Salad!

Confit Duck Super Salad with Pomegranate and Pine Nuts
Confit Duck Super Salad with Pomegranate and Pine Nuts

If you enjoyed this recipe share the love below!

Lots’a’love
O

 

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