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Farro & Cos Salad with Duck Confit

Farro & Cos Salad with Duck Confit

Farro & Cos Salad with Duck Confit

Serves 4

1 pack Sabato duck confit
1 cup Girolomoni farro
Peter Gordon avocado & pomegranate dressing
2 nectarines, stoned and sliced
Extra virgin olive oil (EVO)
2 heads baby cos, separated and rinsed
25g Hazelz roasted hazelnuts , chopped
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 avocado pomegranate 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 more dressing. Add the nectarines then sprinkle with chopped hazelnuts and serve.

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