Confit duck, slow roasted garlic & potato salad

Confit duck, slow roasted garlic & potato salad

Lovely confit duck, slow roasted garlic & potato salad = eating al fresco time. Nomnom. Used three different kinds of dressing for the different layers of the salad to make the taste buds zing! 

Ingredients

• 2 crispy confit duck legs
• 1/2 finely chopped red pepper
• 2 thinly sliced spring onion
• 150g goat cheese pieces
• Thinly sliced celery stick
• 1/2 finely chopped red onion
• 6 slice radishes
• Coriander leaf
• Wild rocket

Three layer dressing

1. Olive oil, orange juice & balsamic for wild rocket later

2. Whole grain mustard, honey, mayonnaise & confit garlic (whole bulb) for potato salad layer

3. Hoisin, lemon juice & sesame oil for confit duck layer

Why on earth would I use three different dressing and not mix all the ingredients together at once for a 'unified' dressing? Because for me at least, I enjoy different tastes arriving on my pallet at different times whilst I am eating. It keeps things interesting when you are never quite sure what is coming next and knowing that each mouthful will taste different.