Fast Recipes

Confit duck, lentil and walnut salad

Australian Gourmet Traveller fast recipe for confit duck, lentil and walnut salad.

By Emma Knowles
  • Serves 4
Confit duck, lentil and walnut salad
Confit duck, lentil and walnut salad


  • 650 ml beef or chicken stock
  • 250 gm small green lentils
  • 3 thyme sprigs
  • 4 confit duck legs (see note)
  • 40 gm walnuts
  • 6 baby beetroot, thinly sliced on a mandolin, tender leaves reserved
  • 3 pale inner stalks of celery with leaves, thinly sliced
  • 2 oranges, pith removed, segmented
  • 2/3 cup coarsely torn flat-leaf parsley
Orange vinaigrette
  • 100 ml orange juice
  • 55 gm (¼ cup) caster sugar
  • 1½ tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard


  • 1
    Preheat oven to 180C. Bring stock, lentils, thyme and 150ml water to the boil over medium-high heat, reduce heat to medium and simmer until lentils are just tender and most of the liquid has reduced (18-20 minutes). Remove from heat, pour off any remaining liquid, season to taste and set aside in a large bowl.
  • 2
    Meanwhile, for orange vinaigrette, simmer orange juice and sugar in a small saucepan over medium-high heat until caramelised (6-8 minutes), remove from heat and add lemon juice and vinegar (be careful, hot caramel will spit). Whisk in olive oil and mustard, and season to taste.
  • 3
    Heat a frying pan over medium-high heat, add duck, skin-side down, and cook until skin is crisp, then turn and roast until warmed through (6-8 minutes). Spread walnuts on an oven tray and roast until browned (4-5 minutes). Coarsely shred duck (discard bones) and add to lentil mixture with beetroot and tender leaves, celery, oranges, walnuts and parsley, season to taste and toss to combine.
  • 4
    To serve, arrange salad on serving plates, and drizzle with orange vinaigrette.


Note Confit duck is available from butchers, select delicatessens and growers' markets. Substitute fresh duck breast, cooked to medium-rare.