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Duck Confit with Cucumber Dill Salad

  • Preparation : 40 minutes
  • Cooking : 15 minutes
  • Portions : 6
salade de confits de canard


  • 3 Brome Lake duck legs confit
  • 2 English cucumbers, washed and thinly sliced on the diagonal
  • Dried cranberries
  • Toasted pine nuts
  • Red onion, chopped
  • Creamy dill dressing
  • 30 ml (2 tbsp) white vinegar
  • 5 ml (1 tsp) dried mustard
  • 45 ml (3 tbsp) chopped fresh dill
  • 30 ml (2 tbsp) mayonnaise
  • 1 ml (1/4 tsp) seasoned salt
  • 125 ml (½ cup) 15%, country or 35% cream
  • Fresh ground white pepper


  1. Place the duck legs on a baking sheet and warm for 15 minutes in the oven at 190 °C (375 °F).

  2. In the meantime, arrange the cucumber slices in the centre of 6 medium plates, overlapping them slightly. Set aside.

  3. Remove the duck legs from the oven and remove the skin. Pull the meat from the bones with your hands and set aside.

  4. Pour some creamy dill dressing over the cucumbers and add the duck confit pieces. Top with the dried cranberries, pine nuts, and chopped red onion.

  5. Drizzle a little more creamy dill dressing over each serving and serve immediately with toasted slices of bread.

  6. Creamy dill dressing
  7. In a small bowl, dissolve the dried mustard in the vinegar. Stir in remaining ingredients and add pepper to taste. Whisk until the vinaigrette is very smooth. Use immediately or cover and keep in the refrigerator

Recipe developed by Nicolas Vallée, professional chef

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