Confit of duck salad with grilled vegetables [Qualité Landes cooking recipe]

For: 4 people Preparation: 20mn Cooking: 40 mn
Ingredients: - 1 red pepper - 1 yellow pepper - 1 Eggplant - 1 Zucchini - 3 thighs of duck confit - 6 tablespoons of olive oil - 3 tablespoons sherry vinegar |
Wrap peppers in a sheet of aluminum foil, Bake 30 minutes in the oven preheated thermostat 6/7. Peel & cut into pieces. Put the duck confits to heat gently in their fat and then shell completely and fray them. Trim Eggplant and Zucchini into strips. Grill in pan with 2 tablespoons of olive oil, season. Mix the rest of the oil with the vinegar, salt and pepper. Mix all vegetables with warm flesh duck confits and the dressing, serve immediately. |