Don't be deceived by the minimal ingredients—this salad is bursting with flavour and texture. It is a wonderful addition to your table spread any time of the year.
Serves 4-6
2 legs Sabato duck confit
½ cup Puy lentils
120g rocket
¾ cup Trickett’s walnut pieces, toasted
½ tin Brover baby pears
⅓ cup Sabato classic French or Italian balsamic dressing
100g Mt. Eliza Blue Monkey cheese, crumbled
Preheat oven to 200˚C. Remove duck legs from the bag, scrape off excess fat (this can be saved for roast potatoes) and place duck legs in an oven pan. Cook for 20-30 minutes or until skin is crispy. Remove to cool to room temperature then remove the meat from the bones. Discard bones and break the meat into bite-sized pieces.
Cook lentils in a pot of gently boiling water for 20 minutes. Drain well and set aside to cool. Slice pears in half.
Place duck, lentils, rocket, walnuts and pears in a large salad bowl. Drizzle with the dressing and toss gently, to coat. Scatter with cheese and serve.
Recipe courtesy of Julie Le Clerc
