Duck confit with smoked-duck salad, caramelised pecans and blue-cheese dressing

This easy and tasty warm salad is packed with rich ingredients that turn it into a sensational starter.

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For the duck

  • 2 ready-made confit duck legs
  • 1 head Romaine lettuce (or similar firm, crisp lettuce), root trimmed, leaves cut into 2.5cm/1in thick slices
  • 1 smoked duck breast, sliced

For the caramelised pecans

For the blue-cheese dressing