Ingredients

For 4

150g shredded confit duck
100g grated carrot
2 quartered hard-boiled eggs
50g grated Comté (or Cheddar) cheese
1 packet rocket
100g diced tomatoes
1 cucumber, sliced
Mayonnaise
Olive oil
Capers, rinsed, drained and sliced
White wine vinegar
Dijon mustard
A pinch of salt and freshly milled black pepper

Recipe

In a small bowl, mix the mayonnaise with the olive oil and whisk together with the capers, white wine vinegar, Dijon mustard and a pinch of salt and freshly ground black pepper.
Set aside.
Add the rocket, then the tomatoes, cucumber, carrot, eggs and cheese, finishing with the shredded confit duck.
Serve with caper sauce.

This wonderful salad is full of character with its pronounced seasoning that will enhance the flavour of the duck and its bed of green salad, a balance of traditional recipe and original meat.

Hubert - culinary advisor Routhiau Group