Confit of duck salad with grilled vegetables [Qualité Landes cooking recipe]
For: 4 people
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.