Potato and duck confit salad
Potato and duck confit salad

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 900 g (2 lb.) Compliments Norland Potatoes, quartered
  2. 15 mL (1 tbsp.) Compliments olive oil
  3. 15 mL (1 tbsp.) Compliments honey
  4. 15 mL (1 tbsp.) Compliments Old-Fashioned Mustard
  5. 15 mL (1 tbsp.) white wine vinegar
  6. 1 commercial duck thigh confit (skin and bones removed), shredded
  7. 250 mL (1 cup) packed arugula
  8. To taste, salt and ground black pepper

Directions

  1. Place potatoes in a large saucepan. Cover with cold water and bring to a boil. Reduce heat and simmer 15 minutes or until potatoes are tender. Drain and refrigerate to cool.
  2. In a small bowl, whisk together the olive oil, honey, mustard, and vinegar. In a large bowl, gently combine the chilled potatoes, shredded duck thigh, arugula, and the vinaigrette. Season with salt and pepper to taste.
  3. Serve as a salad meal with raw veggies on the side.
VARIATION:
Replace arugula with baby spinach or mixed greens.

CHEF'S SECRET:
Use potatoes recommended for boiling or for use in salads. They will stay firm after cooking and are less likely to crumble.

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