Farro & Cos Salad with Duck Confit
2 nectarines, stoned and sliced
2 heads baby cos, separated and rinsed
Sea salt and freshly ground black pepper
Preheat the oven to 200˚C. Remove duck legs from bag, scraping off excess fat (which can be saved for perfect roast potatoes). Cook duck legs for 20 minutes or until skin is crispy. Remove from the oven and cool, then remove meat from bone and shred.
Cook the farro in plenty of boiling water for 20 minutes or until tender. Drain and season lightly. Toss with a little Sunny Avocado oil dressing to moisten.
Pan fry nectarine slices in a little EVO until lightly coloured, then set aside to cool.
In a large serving bowl gently toss the cos, farro and duck, moistening with a little Sunny avocado oil dressing. Add the nectarines then sprinkle with chopped hazelnuts and serve.
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