Salad of Confit Duck, Watermelon and Cashews

posted: 06/30/10
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Salad of Confit Duck, Watermelon and Cashews

Take Home Chef, Episode 45: Hilary's Menu


  • 2 confit duck legs
  • 1/2 oak leaf or red leaf lettuce, washed and cut into large bite-size pieces
  • 1/2 bunch watercress, washed and tough stems removed
  • 2 cups/300 g cubed seedless watermelon (1-inch/2-cm dice)
  • 1 cup/150 g cashew nuts, roasted
  • 1/4 cup/50 ml tarragon vinegar
  • 1/3 cup/60 ml extra virgin olive oil
  • 1 tablespoon/12 ml cold water
  • Salt and freshly ground black pepper


  1. Remove the meat from the duck legs, discarding any bones, fat and skin. Place a heavy medium saut? pan over a medium-high heat. Add the duck to the hot pan and cook for 2 to 3 minutes or until the meat is crisp. In a large mixing bowl, combine the lettuce, watercress, watermelon and cashew nuts, and toss to combine.
  2. Place the tarragon vinegar in a medium bowl. Slowly add the oil, while whisking to emulsify. Add the water while still whisking. Season the vinaigrette to taste with salt and pepper.
  3. Toss the salad with enough of the vinaigrette to coat. Season the salad to taste with salt and pepper. Divide the salad among 4 serving plates. Garnish with the crisp duck confit and serve.
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