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

Crédit photo : PL VIEL et V. DROUET pour Qualité Landes

For: 4 people

Preparation: 20mn

Cooking: 40 mn



- 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.



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