Confit Duck with Warm Lentil Salad
Crispy confit duck leg with a lentil, potato, sundried tomato & soya bean salad with mixed green vegetables
Serving
size: 1
Preparation
Defrost duck leg in its pouch
Method
1. Place the duck in its pouch into a pan of water and bring to a boil, then reduce to a simmer
2. Reheat for approx. 8 mins or until core temperature is reached
NB. Put the duck leg under a hot grill for 1 min to crisp up the skin if desired
3. Reheat the lentil salad in microwave until core temperature is reached
4. Reheat veg pouch in a microwave on high power for 2mins
5. Plate the lentil salad & top with the veg mix
6. Place the crisped duck leg on top and serve immediately
Ingredients
