Confit Duck Salad with Grilled Pineapple

Estimated reading time: 5 minutes

This warm confit duck salad with griddled pineapple is perfect for hot summer evenings.

Tender and tasty slow cooked duck legs are shredded and served on crunchy salad greens, mangetout and juicy griddled pineapple. It's all topped with a tangy lemon and lime dressing.

Simple to assemble and easy to cook in advance, this salad is a delicious treat.

Bon appétit! 

Why you will love this

• easy to prepare the duck in advance and even freeze and reheat
• the duck is crispy on the outside and meltingly tender on the inside
• perfect for fuss free entertaining or just a special lunch at home

What are the ingredients?

For the salad:

• 4 small duck legs - with the skin on
• fresh or canned pineapple
• bag of mixed salad leaves - i prefer to use a mixture of red and green leaves but use your favourites
• cucumber
• mangetout, also known as snow peas or you could swap for sugar snap peas instead
• seasoning

For the dressing:

• juice and zest of a lemon and two limes
• olive oil - go as fancy as you want but regular olive oil still has a great taste
• apple cider or white wine vinegar
• seasoning

How to make a warm confit duck salad

For this recipe I use my quick confit method.

Prick the duck with a fork and dry the skin with kitchen paper. Season with salt and black pepper and place in an over roasting dish with sides deep enough for the duck.

Cover the tin with foil and roast in the oven for about 2 hours at 160C/310F.

At this point the duck should be extremely tender if you test with a fork. You may need to cook for longer if you duck legs are larger.

When it's completely tender it's time to crisp up the skin. Remove the foil and either turn the oven up to 200C/400F for 10 minutes or place under a medium /high grill for a few minutes until nice and crisp.

When it's cooked to your liking shred the duck using a couple of forks to tear the meat off the bone into bite sized pieces.

While the  duck is cooking make the lemon and lime dressing.

Zest and juice one lemon and two limes. If the limes are hard put them in the microwave for 10 seconds. This really helps them release their juices.

Place the juice and zest in a jam jar with olive oil, vinegar, salt and pepper and give it a good shake.

Peel and core the pineapple and cut into wedges. For this dish I used half a small pineapple.

Put a teaspoon of oil on a  hot griddle and place the pineapple on for a minute or so each side until you can see some caramelisation marks. Afterwards cut into chunks.

Cook some mangetout in boiling water for two minutes and then plunge into cold water to stop the cooking process. 

Now it's just assembly. Pile sliced cucumber and salad leaves into individual bowls, toss on the pineapple  and mangetout and place the shredded duck in the middle.

Give the dressing another shake and drizzle over the lemon and lime dressing and dig in.

Recipe FAQs

I think it's wicked so tell me what you think.

Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.

More duck recipes to try

• Duck Confit with Redcurrant sauce
• Warm Duck and Pineapple Salad
• Crispy Duck Breast with Five Spice and Honey
• Duck Donburi Bowl
• Massaman Duck Curry
• Duck Soup

Confit Duck Salad with Grilled Pineapple

Chez le Reve Francais

Warm duck salad with a lemon and lime dressing. Slow roasted duck legs and griddled fresh pineapple and combined with cucumber and mixed salad leaves for a decadent salad.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 2 hrs

Total Time 2 hrs 10 mins

Course Appetizer, lunch, Main Course

Cuisine British

Servings 4

Calories 640 kcal

Ingredients

  

1x2x3x

For the warm duck salad

• 4 duck legs
• 1 teaspoon salt
• 200 g slice fresh pineapple or tinned
• 1 teaspoon oil
• 250 g bag of mixed salad leaves
• 12 slices of cucumber quartered
• 60 g mangetout

For the dressing

• 1 lemon juice and zest
• 2 limes juice and zest
• 100 ml olive oil
• 25 ml cider or white wine vinegar
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

 

• Fork the duck , dry well with kitchen paper and place on an oven tray. Cover with foil.
• Roast at 160C/310F for 2 hours until tender. If you prefer a really crispy skin increase the heat to 200C/400F for 10 minutes.
• Use two forks the shred the meat from the bone.
• While the meat is cooking make the dressing by combining all the ingredients in a jam jar and place in the fridge until needed.
• When the duck is nearly cooked heat a griddle pan and add a little oil to griddle the pineapple for a minute each side. Cut into chunks.
• Plunge the mangetout in boiling water for two minutes and then into cold water.
• To assemble the salad combine the cucumber and salad leaves in individual bowls, scatter over the pineapple and mangetout and place a pile of shredded duck in the middle.
• Give the dressing a good shake and pour over the warm duck salad.

Nutrition Facts

Confit Duck Salad with Grilled Pineapple

Amount Per Serving

Calories 640 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 9g56%

Cholesterol 197mg66%

Sodium 780mg34%

Potassium 201mg6%

Carbohydrates 10g3%

Fiber 2g8%

Sugar 7g8%

Protein 48g96%

Vitamin A 521IU10%

Vitamin C 38mg46%

Calcium 44mg4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

Disclaimer:

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Keyword duck, salad

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