Reinvented Waldorf salad and duck leg confit with herbs

Portions:

Preparation:

15 min.

Cooking:

20 min.

4 duck confit legs
15 ml (1 tablespoon) herbes de Provence
1 Honeycrisp apple, julienned
1 celeriac, julienned (using a mandolin)
60 ml (4 tablespoons) Sultan raisins
60 ml (4 tablespoons) pine nuts
60 ml (4 tablespoons) chopped grey shallot
60 ml (4 tablespoons) chopped fresh chervil
60 ml (4 tablespoons) chopped fennel fronds
125 ml (1/2 cup) dry goat's cheese(Leave to dry in the refrigerator unpacked for 3 to 4 days)

Parsley oil and mayonnaise

Heat the duck legs in the oven at 200°C (400°F) for 10 minutes.
Remove from the oven, add the herbes de Provence on the skin and bake for a further 10 minutes.
Meanwhile, blend the parsley and sunflower oil in a blender for 1 minute. Strain through a sieve.
In a separate bowl, combine egg yolk, mustard, lemon juice, salt and pepper.
Then drizzle in the parsley oil until the mixture resembles mayonnaise. Set aside in a cool place.
Mix apple julienne, celeriac, grapes, pine nuts, grey shallot, chervil and fennel leaves with mayonnaise.
Adjust seasoning if necessary.
Just before serving, sprinkle the goat's cheese over the salad and serve with a leg of duck confit.

This recipe is courtesy of