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Confit Duck Leg Salad with Butternut Squash

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Ingredients

0 half half Butternut Squash Butternut Squash
2 Confit of Irish Duck Legs Confit of Irish Duck Legs
Legs
1 bags bag Watercress, Spinach and Rocket Salad Watercress, Spinach and Rocket Salad
50 g g Feta Cheese Feta Cheese
0 large large Pomegranates Pomegranate
De-Seeded
1 pinches pinch Salt Salt
1 Pepper Pepper
6 tbsp tbsp Balsamic Vinegar Balsamic Vinegar
0 half half Oranges Orange

Confit Duck Leg Salad with Butternut Squash

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1:05 hrs
(2)

Method

  • Peel and slice the butternut squash into wedges. You can fry these wedges on a griddle or frying pan, or you can roast them in a hot oven (200c/180c fan/gas mark 6) for 20 to 25 minutes, or until tender. Allow to cool before serving.
  • Reheat your confit duck legs in a hot frying pan. This will help you crisp up the skin and allow some of that fat to moisten the duck meat. Remove from the pan and allow to cool slightly before handling. Use a sharp knife to remove the fatty skin. (You can either discard the skin or you can finely slice it and then roast it for about 40 minutes until it is dried and crispy. Serve it as a decadent salad topper.) Shred the duck meat with a knife and fork.
  • Meanwhile make your balsamic dressing. Add the balsamic vinegar and orange juice to a small saucepan. Heat it on the hob over a medium to high heat, and allow the vinegar to reduce by half until it has thickened into a syrup. Allow to cool before serving. If it thickens up too much, put it back on the heat to loosen it again. Be careful to not let the vinegar reduce too much as it will destroy your pan!
  • Arrange your salad by placing the bag of salad leaves on a large serving platter. Top with the shredded duck meat. Add the butternut squash wedges, the feta and the pomegranate seeds. Drizzle with the balsamic orange dressing, sprinkle with a bit of salt and pepper and serve.

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