Spicy Lavender & Honey Duck Confit Salad
This dish features tender, slow-cooked duck confit leg, shredded and crisped, tossed with a vibrant salad of peppery arugula, sweet figs, and crunchy toasted almonds. A delicate lavender and honey vinaigrette, with a subtle kick from espelette pepper, ties all the elements together for a sophisticated and flavorful lunch.
Prep Time
180 min
Difficulty
Medium
Servings
2
Calories
650 kcal
Instructions
- 1
Rinse the duck legs and pat them thoroughly dry. In a small bowl, combine the salt, crushed black peppercorns, thyme sprigs, and bay leaves. Rub this mixture all over the duck legs, ensuring they are well coated. Place the seasoned duck legs in a dish, cover, and refrigerate for at least 4 hours, or preferably overnight.
~15 min - 2
Preheat your oven to 300°F (150°C). Gently melt the duck fat in a large pot over low heat. If the duck legs have released liquid, drain it off. Submerge the duck legs completely in the melted duck fat. Add more duck fat if needed to ensure they are fully covered. Place the pot in the preheated oven and cook for 2.5 to 3 hours, or until the meat is very tender and falling off the bone.
~180 min - 3
Once cooked, carefully remove the duck legs from the fat using a slotted spoon and place them on a plate to cool slightly. Reserve the duck fat for other uses (it's excellent for roasting potatoes!).
~5 min - 4
While the duck cools, toast the sliced almonds in a dry frying pan over medium heat until golden brown and fragrant. Watch them closely as they can burn quickly. Remove from the pan and set aside.
~5 min - 5
Prepare the vinaigrette. In a small bowl, whisk together the honey, lavender, red wine vinegar, espelette pepper, Dijon mustard, salt, and black pepper. Drizzle in the olive oil while whisking continuously until emulsified.
~5 min - 6
Once the duck legs are cool enough to handle, shred the meat from the bones using two forks. Discard the bones and skin (or crisp the skin separately for a snack if desired).
~10 min - 7
Heat a frying pan over medium-high heat. Add the shredded duck meat and cook for 3-5 minutes, stirring occasionally, until it's slightly crispy. You can add a tablespoon of the reserved duck fat to the pan if it seems dry.
~5 min - 8
In a large bowl, combine the arugula, halved fresh figs, and toasted almonds. Add the crispy shredded duck meat.
~2 min - 9
Drizzle the lavender and honey vinaigrette over the salad and toss gently to combine. Serve immediately.
~1 min
Tips
- Duck confit can be made ahead of time and stored in its fat in the refrigerator for up to a month. Reheat gently in the duck fat before shredding.
- For an extra touch of spice and visual appeal, garnish the salad with a few fresh lavender buds and a pinch more espelette pepper before serving.
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