MASTERCLASS
Duck confit, beetroot and green bean salad

Duck confit, beetroot and green bean salad

Serves 4

Cooking Time Prep time 20 mins, cook 30 mins



2 bunches   baby beetroot, trimmed, small leaves reserved
6   thyme sprigs
80 ml   (1/3 cup) olive oil
300 gm   kipfler potatoes, scrubbed and thickly sliced
4   confit duck legs
100 gm   baby beans, blanched, refreshed, halved
1 head   frisée, leaves separated
¼ cup   coarsely torn flat-leaf parsley
1 tsp   Dijon mustard
1 tbsp   red wine vinegar


1 Preheat oven to 200C. Place beetroot on a large piece of foil, scatter with thyme, drizzle with 30ml oil, fold into a parcel and roast until tender (15-20 minutes). Peel, halve, keep warm.
2 Meanwhile, cook potato in boiling salted water until tender (10-15 minutes), drain and keep warm.
3 Heat a large ovenproof frying pan over medium-high heat, add duck, skin-side down, cook until crisp (5-6 minutes), turn, and transfer to oven until warmed through (4-5 minutes). Coarsely shred meat from bones, add to potato with beans, frisée, parsley, beetroot, reserved beetroot leaves and mustard. Drizzle with vinegar and remaining oil, season to taste, toss to combine and serve immediately.


RECIPE Emma Knowles PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles

Search by cuisine, name, ingredients...
Penang asam laksa Penang asam laksa Stir-fried greens with char siu Stir-fried greens with char siu
Char siu Char siu Gingerbread Gingerbread
Previous Next
oy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Soy-glazed barbecued prawns with cabbage and daikon salad and chilled soba Gingerbread house Gingerbread house
The Vodka Ricky The Vodka Rickey The Smash The Smash
Previous Next

Gourmet Traveller magazine

Subscribe and win!

Subscribe or renew your subscription to Gourmet Traveller this month and go into the draw to win an indulgent 5 night holiday in Koh Samui, Thailand in your own beachfront villa valued over $16,000!
Get 12 months of Gourmet Traveller for the online only price of $69.95
Subscribe Now!