Duck confit salad with walnuts, witlof and red cabbage - 9Kitchen
1. Preheat oven to 100°C (80°C fan). Heat a non-stick ovenproof frying pan over moderate heat. Pl...
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 kitchen.nine.com.au.
Ingredients
- 4 duck confits, fat scraped off, at room temperature
- 1 large witlof, leaves separated, torn if large
- ½ red cabbage, shredded
- 1 firm green pear, cored and thinly sliced
- 100g walnut halves, lightly toasted
- 2 tablespoons red-wine vinegar
- 2 tablespoons red wine
- 2 tablespoons fresh lemon juice
- ¼ cup (60ml) walnut oil
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