🥗 Duck confit salad

Name: Duck confit salad
Total time: 20 min
Yield: 2
Cuisine: France · Southwest (Gascony)
Ingredients: 2 duck confit legs; 1 head frisée lettuce, torn; 40 g walnuts; 2 eggs; 2 tbsp olive oil; 1 tbsp red vinegar; Salt and pepper

Origin: France · Southwest (Gascony)

488kcal

per serving · 250 g

195kcal

per 100 g

32 gProtein13 g / 100 g

35 gFat14 g / 100 g

10 gCarbs4 g / 100 g

Duck confit salad is a hearty French bistro salad of slightly bitter frisée lettuce topped with warm, crisp-skinned shredded duck confit, toasted walnuts and a soft-cooked egg, all dressed with a sharp vinaigrette. The rich duck and creamy yolk contrast with the peppery leaves and crunchy nuts, making it a full meal on a plate.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: duck confit

Not veganbecause of: duck confit, egg

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Tree nuts

What it is made of

duck confitfrisée lettucewalnutsvinaigretteegg

Recipe

2 servings20 min

Ingredients

2 duck confit legs
1 head frisée lettuce, torn
40 g walnuts
2 eggs
2 tbsp olive oil
1 tbsp red vinegar
Salt and pepper

Method

Warm the duck legs skin-side down in a pan until crisp, then shred the meat and discard the bones.
Toast the walnuts in a dry pan for 2–3 minutes.
Poach or soft-boil the eggs for 6 minutes.
Whisk the oil, vinegar, salt and pepper into a vinaigrette and toss with the frisée.
Top the leaves with the duck, walnuts and eggs and serve at once.

How to make it lighter

Remove the duck skin and use only the meat.
Halve the walnuts: 30 g walnuts ≈ 200 kcal.
Use 1 tbsp oil in the dressing and add more vinegar or lemon juice for sharpness.

History

Duck confit, duck legs slowly cooked and preserved in their own fat, is a traditional product of southwestern France, especially Gascony. Salads built around it, often with walnuts from the nearby Périgord, are a staple of bistros in the region and across France.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →