Duck leg confit and three pea saladFred Lum/The Globe and Mail
It's that time of year when snow peas, sugar snaps and shelling peas are all growing in my garden. Once I've harvested the peas themselves, I use the leaves of the plant in salads. Topped with duck confit, the easy dish shown here can be served as either a main course at lunch or an appetizer at dinner. 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.
Servings: 2 as a main course or 4 as an appetizer
Ready Time: 40 minutes
Ingredients
2 duck legs 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
4 cups snow pea greens
4 green onions, slivered
Salt and freshly ground pepper
Method
Preheat oven to 450 F. If you're roasting the duck yourself, place the duck legs confit on a baking sheet. Bake for 15 minutes or until skin is crisp. (You can also remove skin once legs are cooked, place skin on a baking sheet and bake at 350 F until brittle.)
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 juice and tarragon 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.