Duck Leg Confit and Three Pea Salad

Duck Leg Confit and Three Pea Salad.jpg

It’s that time of year where peas are growing in my garden: snow peas, sugar snaps and shelling peas. Once the peas are harvested, the branches the snow peas grow on are wonderful in salads. Mixed with duck confit, this easy salad can star as either a main course at lunch or a dinner appetiser. If you find the skin not crisp enough after roasting the legs, place the skin on a baking sheet and bake at 350 F until it is brittle. Pre-cooked duck confit is available at butcher shops and sometimes at the supermarket. Snow pea greens (or leaves) are available in Asian grocery stores.

Prep time: 15 minutes


  • 2 duck leg confit
  • 4 ounces (125 grams) sugar snap peas, cut diagonally into thirds
  • 4 ounces (125 grams) snow peas, cut diagonally into thirds


  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh tarragon
  • ¼ cup olive oil
  • Salt and freshly ground pepper


  • 4 cups snow pea greens
  • 4 green onions, slivered
  • Salt and freshly ground pepper


Preheat oven to 450 F.

Place duck leg confit on a baking sheet. Bake for 15 minutes or until skin is crisp.

Bring a large pot of water to a boil.  Add sugar snaps and snow peas. Boil 1 minute.  Drain and refresh with cold water until cool.

Combine lemon and tarragon juice in a bowl. Whisk in oil and season with salt and pepper.

Line a platter with snow pea greens. Remove skin from confit and reserve. Shred meat from duck legs and toss with peas and green onions. Season well with salt and pepper. Toss with dressing. Place over snow pea leaves. Dice skin and sprinkle all over. Serve at room temperature.


Serves 2 as a main course, 4 as an appetiser.