Confit Duck Leg with Warm Lentil Bean & Kale Salad Recipe | Luv-a-Duck – Australia’s Favourite Duck

Confit Duck Leg with Warm Lentil Bean & Kale Salad

Difficulty:

Easy

Serves:

2

Prep:

10 minutes

Cook:

20 minutes

LUV Rating:


Ingredients

For the duck:

  • 2 Luv-a-Duck Confit Duck Legs

For the salad:

  • 1 cup cooked green or brown lentils (e.g. Puy or French lentils)
  • 1 cup canned cannellini beans, drained and rinsed
  • 1 small red onion, thinly sliced
  • 2 cups kale or cavolo nero, stems removed and leaves chopped
  • 2 tbsp olive oil or duck fat
  • 1 garlic clove, minced (optional)
  • Salt and pepper, to taste
  • 1 tsp red wine vinegar or lemon juice (optional, for brightness)

Products used

Method

1. Prepare the Duck as per pack instructions.

2. Make the Salad:

  • Heat olive oil or a spoon of duck fat in a large frypan over medium heat.
  • Sauté red onion until soft, about 3 minutes.
  • Add garlic if using, and cook for another 30 seconds.
  • Toss in chopped kale and stir until wilted.
  • Add lentils and cannellini beans. Cook until warmed through.
  • Season with salt, pepper, and a splash of red wine vinegar or lemon juice.

3. To Serve:

  • Plate the warm salad, and place the crispy duck leg on top.
  • Garnish with a little extra olive oil or fresh herbs if desired.

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