Duck confit in warm salad

Duck confit in warm salad
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:15 Total Time


Add all
  • 2

    warm duck confit legs

  • 2 cups

    mesclun lettuce

  • 1

    apple cut in julienne, macerated in 2 tablespoon (30 ml) apple wine (pomme de glace)

  • butter

  • 2 Tbsp.
    (30 mL)

    shallot, minced

  • 2 Tbsp.
    (30 mL)

    cider vinegar

  • 1/4 cup
    (60 mL)

    demi-glaze sauce

  • 1/4 cup
    (60 mL)

    apple juice

  • salt and ground pepper


Slightly reheat the duck confit legs. Serve the boneless duck legs on a bed of lettuce.

Pour sauce and garnish with the apple julienne.


Sweat the shallot in butter, deglaze in vinegar, reduce by half. Add the demi-glaze sauce and the apple juice. Season.

Source: Metro

Wine and meal pairing

Aromatic and robust

Aromatic and robust
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.

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© Société des alcools du Québec, 2007