Confit Duck Salad


Read this: What’s in the Fridge?


4 Duck legs (drumstick and tighs)
1 kg Salt
20 Black peppercorns
6 Sprigs Fresh thyme
4 Fresh bay leaves
6 Garlic cloves, Peeled and crushed
4 tablespoons Duck fat

The Labneh
1 Liter Greek yogurt
1/2 teaspoon Salt
The Salad
  • 2 Confit duck legs
  • 2 handsful Baby spinach leaves
  • 6 Baby carrots, Peeled and julienned
  • 1/2 cup Pomegranade seeds
  • 1 tablespoon Garlic chives, Finely chopped
  • 8 Baby tomatoes (various colours), Quartered
  • 2 tablespoons Labneh
  • 1 teaspoon Honey
  • 1 teaspoon Hazelnut oil (or butter), Opsional
Edible flowers, for garnish
duck confit salad
To make the confit duck:
  1. Mix the salt, garlic, peppercorns, thyme and bay leaves.
  2. Pack the duck legs in a large enough plastic container and cover in salt.
  3. Leave to cure for 6 to 8 hours overnight.
  4. After curing, remove the duck legs from the salt and rinse under cold water.
  5. Pat dry. Place each of the legs in a vacuum bag together with a sprig of thyme, three back peppercorns and a crushed clove of garlic (retrieve these from the salt mix), and tablespoon of duck fat. Seal the bags at medium pressure and cook at 82℃ for 8 hours.
  6. After 8 hours, remove the bags and place in an ice bath. When cooled, the bags could be frozen if the meat is not to be used immediately.

duck confit salad

To make the Labneh:

  1. Mix 1 liter of Greek yogurt with 1/2 teaspoon salt.
  2. Add the yogurt mix to a cheesecloth and twist the material until the yogurt forms ball at the bottom.
  3. Tie off the ball with a string and hang in the fridge over an empty bowl to catch the dripping whey.
  4. Hang for two to three days until the yogurt is the desired consistency.
  5. When done, store in an airtight container.

To make the salad:

  1. Remove the duck meat from the bones and shred.
  2. Add the shredded meat to a medium hot pan with a teaspoon of duck fat.
  3. Heat the meat through and drain on kitchen paper.
  4. Let a cool to just above room temperature.
  5. Mix the labneh, honey and hazelnut oil or butter (if using) in a separate bowl.
  6. Season with salt and black pepper. Arrange the vegetables on a large salad platter.
  7. Add the cooled duck meat and dress the salad with dollops of labneh.
  8. Sprinkle with pomegranate seeds and garnish with edible flowers.

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