Rösti with Duck Confit Salad | RICARDO

Ingredients

• 2 tablespoons (30 ml) lemon juice
• 2 tablespoons (30 ml) olive oil
• 1 tablespoon (15 ml) whole-grain mustard
• 1 tablespoon (15 ml) honey
• Salt and pepper
• 4 Yukon Gold potatoes (approximately), peeled
• 1 small onion, chopped
• 3 tablespoons (45 ml) duck fat
• 3 confit duck legs
• 2 cups (500 ml) watercress
• 1/4 cup (60 ml) pine nuts, toasted
• 1/4 cup (60 ml) dried cherries or cranberries