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).
Deglaze the pan with balsamic vinegar or another good vinegar. Pour over the salad, drizzle with a little olive oil and pepper. Regarding salt, taste before seasoning, because sometimes the confit is already quite salty.
In my freezer, I always keep a few vacuum-packed confit duck legs that I bought from my butcher. They are great served warm as an appetizer over greens, and can become an unpretentious but refined main dish.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.