Confit of duck and lentil salad

In this video, Australian cook, author and host of the Everyday Gourmet YouTube channel, Justine Schofield, shows us how to transform the classic French main of confit of duck with lentils, into a beautiful salad.

A specialty of Gascony, the confit is prepared in a centuries-old process of salt-curing a piece of meat (typically goose, duck, or pork) and then cooking it in its own fat.

Here, though, Justine takes the ordinarily hot dish and serves it up as a warm salad, using pre-cured duck legs. (For a recipe to make the duck confit from scratch, click here.) The crispy duck pairing with the lentils and additional veggies, topped with a zinging French dressing, is simply heavenly.

For ingredients and written instructions, click here. View the original video here.

Good Living is the Cyprus Mail’s portal of curated content from across the internet, showcasing local and global ideas, cultural highlights, and scientific and technological developments to inspire a sustainable life.