Duck Confit and Swiss Chard Salad

August 17, 2012 | | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes | Salads

Duck Confit and Swiss Chard Salad

Recipe submitted by: James Buder


Makes 3 to 4 cups.





  • 4 oz (100 g) duck confit, shredded
  • 4 oz (100 g) baby Swiss chard
  • ½ oz (15 g) red onion, very thinly sliced
  • 1 oz (30 g) enoki mushrooms
  • 3 grape tomatoes, halved
  • 1 tsp porcini vinaigrette
  • ½ tsp truffle oil

Porcini Vinaigrette

  • 1 tsp Dijon mustard
  • 1 cup red wine vinegar
  • ½ oz (15 g) dried porcini mushrooms, ground in spice mill to powder consistency
  • Fresh herbs, chopped
  • 2½ cups extra virgin olive oil
  • Salt and freshly ground pepper


  1. In a small bowl, combine mustard, vinegar, porcini powder and fresh herbs. Slowly add oil, whisking constantly to emulsify. Season to taste with salt and pepper.
  2. To serve, divide duck among 4 plates. Top with Swiss chard and onions. Arrange mushrooms and grape tomatoes. Top with fresh herbs and drizzle with vinaigrette and truffle oil.

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Confit is also wonderful served cold in a salad with baby greens and a savoury dressing.

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