Duck Confit with Winter Slaw and Blistered Dates Recipe | Home Beautiful
Bring vegetables into the limelight this winter with this mouth-watering winter slaw and duck confit dinner recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homebeautiful.com.au.
Ingredients
- 4 store-bought duck confit legs (see tip)
- ½ red cabbage, shredded
- 2 eschalots, thinly sliced
- ¼ cup flat-leaf parsley leaves
- ¼ cup chervil leaves
- 1 bunch chives, chopped
- 2 tbsp sherry vinegar
- 1 tbsp toasted carraway seeds, lightly crushed
- 2 tbsp walnut oil
- 2 tbsp extra virgin olive oil
- 6 fresh medjool dates, pitted and quartered
- ¼ cup chopped toasted walnuts
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