Caesar Salad with Duck Leg Confit Black beans, Preserved Lemon, Snap peas Ingredients: Duck leg confit (fully cooked) Romaine lettuce Black beans Snap peas
1/2 Lemon (other 1/2 is for salmon dish)
Cheese
Preserved lemon
Egg
(For best results, read recipe fully before beginning.) 1) Temper the duck leg confit:
• You’ll be pulling the meat from the duck confit, which will be easier if it is room temperature. Remove the confit from the refrigerator up to an hour before dinner. This is not a necessary step, so if you don’t have time, no problem.
2) Boil the egg:
• Bring a small pot of water to the boil on high.
• Gently add the egg and boil for 9.5 minutes. Drain and run under cold water until egg is cool.
• Peel the cooked egg. Roughly chop and set aside.
3) Prepare the ingredients:
• While the egg cooks, prepare the duck confit: Remove and discard the skin. With a pair of forks, or your fingers, shred the meat into bite-sized pieces.
• Prepare the snap peas: trim and discard the ends and any attached string. Thinly slice, at an angle, to get long thin pieces.
• Remove any tough or wilted outer pieces from the romaine. Thinly slice the head, crosswise. Transfer to a large bowl.
• Grate the cheese.
• Quarter and de-seed the lemon.
• Mince the preserved lemon.
• Drain the beans.
4) Assemble the salad:
• To the sliced romaine, add the sliced snap peas and toss to combine.
• Add the minced preserved lemon, a generous drizzle of olive oil, and the juice of the lemon wedges. Season with salt and pepper.
• Add the drained beans, chopped boiled egg, the grated cheese, and the pulled duck confit and toss to combine. Season with salt and pepper.
• Divide the salad between 2 dishes. Enjoy!