To make a quick lunch salad, count for each serving: a confit duck leg, deboned and shredded, that you will serve with 3 or 4 new potatoes, blanched for 5 minutes, sliced and pan-fried in duck fat. When the potatoes begin to brown, add the duck meat, heat for a few minutes, shaking the pan. Pour onto a mixture of lettuce (arugula, watercress, endive or mesclun).
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