Duck Confit and Duck Liver and Orange Pate on Toast with Watercress and Orange Salad

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.

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

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.

Confit duck meat removed from bones

Sit the toasted bread on a chopping board.

Wheat, spelt and rye toast

Spread the hot toast with the duck liver and orange pate.

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.

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.

Duck confit and pate on toast is plated with watercress and orange salad

Dolcelatte Cheese Salad with Wheat, Spelt and Rye Bread

Dolcelatte cheese is served on fresh wheat, spelt and rye bread with a simple salad

Dolcelatte is a sweetish, creamy Italian cheese, very different to most everyday cheeses and well worth trying if you are unfamiliar with it. It is served here on a slice of wheat, spelt and rye bread, which I would normally toast to serve with a dish of this type. The bread was so fresh, however (still warm when I bought it) that it would have seemed almost criminal not to serve it as it was. The salad leaves are a combination of spinach, rocket (arugula) and chard but you can of course buy and serve the salad of your choice.

Dolcelatte cheese salad ingredients

Ingredients (Serves Two)

2 slices of fresh wheat, spelt and rye bread
2 generous handfuls of salad leaves of choice
3" piece of cucumber, cut in to segments
1 medium tomato, cut in to segments
4 to 6 slices of dolcelatte cheese (approx 4oz)
Salt and pepper
6 to 8 pitted black olives, halved
2 tsp freshly chopped chives to garnish

Salad leaves are carefully rinsed under running cold water

The salad leaves should always be washed under running cold water, even where the packet tells you they have been prewashed. Don't take any unnecessary risks. Shake them dry and lay them on a serving plate with the slice of bread alongside.

Wheat, spelt and rye bread and salad leaves are plated

The tomato and cucumber could be sliced if you prefer but in this instance both have been cut in to segments.

Cucumber and tomato are roughly chopped for salad

Lay the tomato and cucumber on top of the salad leaves and the slices of cheese on top of the wheat, spelt and rye bread.

Dolcelatte cheese is laid on wheat, spelt and rye bread

Season the salad with salt and pepper and lay the olive halves on top of the cheese. Scatter with the chopped chives and serve.

Halved black olives are laid on dolcelatte cheese