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| Toast is spread with duck liver pate, topped with duck confit and served with an orange and watercress salad |
A few nights ago, I made a very simple duck confit for dinner and deliberately prepared extra that I would have leftovers for lunch the next day. This is the dish I thereafter prepared - quick, easy and delicious. This recipe is perfect for lunch when time is short but you are looking for something a little bit different and possibly hoping to impress family or guests with an interesting and tasty dish.
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| Duck confit |
Ingredients per Person
1 confit duck leg
1 slice of wheat, spelt and rye bread (or bread of choice)
2oz duck liver and orange pate
Handful of fresh watercress
Skinned segments of half an orange
Teaspoon of pine nuts
Salt and black pepper
Chopped parsley to garnish
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| Slice of wheat, spelt and rye bread for toasting |
Directions
Cut the slice of wheat, spelt and rye bread and put it on to to toast. Pick the flesh from the confit of duck leg in large clumps.
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| Confit duck meat removed from bones |
Sit the toasted bread on a chopping board.
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| Wheat, spelt and rye toast |
Spread the hot toast with the duck liver and orange pate.
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| Duck liver and orange pate is spread on toast |
Toss the watercress, orange segments and pine nuts together with some seasoning. Lay on one side of a serving plate.
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| Watercress, orange and pine nuts salad |
Sit the toast and pate beside the salad. Lay the pieces of duck confit in an even layer over the pate. Garnish with the chopped parsley.
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| Duck confit and pate on toast is plated with watercress and orange salad |
