Quick Duck Confit Salad




Instructions

1. 1

   To make a quick lunch salad, count for each serving: a confit duck leg, deboned and shredded, that you will serve with 3 or 4 new potatoes, blanched for 5 minutes, sliced and pan-fried in duck fat. When the potatoes begin to brown, add the duck meat, heat for a few minutes, shaking the pan. Pour onto a mixture of lettuce (arugula, watercress, endive or mesclun).

2. 2

   Deglaze the pan with balsamic vinegar or another good vinegar. Pour over the salad, drizzle with a little olive oil and pepper. Regarding salt, taste before seasoning, because sometimes the confit is already quite salty.