Serving size: Serves 4-6
Cuisine type: French
Cooking time: Less than 30 minutes
Course: Entree, Lunch, Side dish
Favourite flavours: Salad

Australian House & Garden Duck confit salad with walnuts, witlof and red cabbage recipe

INGREDIENTS

4 duck confits, fat scraped off, at room temperature
1 large witlof, leaves separated, torn if large
½ red cabbage, shredded
1 firm green pear, cored and thinly sliced
100g walnut halves, lightly toasted

Dressing
2 tablespoons red-wine vinegar
2 tablespoons red wine
2 tablespoons fresh lemon juice
¼ cup (60ml) walnut oil

METHOD

1. Preheat oven to 100°C (80°C fan). Heat a non-stick ovenproof frying pan over moderate heat. Place duck skin-side down in pan, and cook until skin is crisp. Turn duck over and place pan in the oven.

2. To make dressing, combine vinegar, wine and lemon juice in a large bowl. Add a good pinch of salt and whisk until salt has dissolved. Add walnut oil gradually, whisking constantly, until the mixture thickens. Check seasoning. Toss in witlof and cabbage and set aside for 30 minutes.

3. Toss pear slices with salad leaves, then divide among plates and scatter with walnuts. Slice duck and arrange over salad.