Method

1. Heat the confit duck legs in a hot oven for 15 minutes at180°C or until the meat is soft and falls of the bone.
2. On medium heat, sauté the par boiled potatoes in the duck fat until golden.
3. Season with a little salt and drain on some paper towelling.
4. To make the dressing, gently whisk the mustard, vinegar, honey and extra virgin olive oil.
5. Season with salt and pepper.
6. Assemble the salad by shredding the confit of duck legs and combining with the potatoes.  
7. Add the dressing and gently toss. Finally add the cranberries and pistachios. Serve on a platter and sprinkle with the chives.

Or try these similar recipes

Aromatic Red Curry of Duck with Sweet Potatoes and Snow Peas

Duck Shepherd’s Pie

Pinot Braised Duck Leg

Products used

Confit Duck Legs

Duck Fat

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