Confit duck salad, with tiny tangerines, pink striped beetroot and radish

Thursday 9 February 2012

Whenever I go to France, I always bring a tin of Confit de Canard back with me. Duck legs preserved in duck fat. I try to convince myself that this treat is healthy, as you don't actually cook the legs in fat, but roast them until crispy and falling apart. 

Nonetheless. I do try and serve the confit with something fresh and sharp to counteract the salty richness of the duck.

Today, thinly sliced radish, beautifully striped beetroot and tiny tangerines - super sweet and juicy. A squeeze of fresh lemon juice is all you need.

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