Duck Confit with a Warm Haricot Salad

Put the duck legs on a board and sprinkle over coarse salt  Picture  , and leave preferably for four hours or so.

After salting, brush off the salt and dry if necessary. Put in an ovenproof dish along skin side up with the fat/oil and cook for two hours at 325°F/170°C/Reg3 turning for the last 30 minutes. Take out and allow to cool  Picture  .

Finely chop the celery, pepper and spring onions  Picture  . Trim the haricots vert and cut in half. Take the beans out of the tins and swill under cold water in a colinder. Make a french dressing with the olive oil and vinegar, squeeze in the juice of half an orange and season with salt.

Ten minutes or so to serving time: rewarm the duck confit  Picture  , heat up the beans just covered by water, cook the haricot vert for not more than five minutes and drain. Drain the beans when hot.

Mix the salad ingredients, beat the dressing well and dress the salad with most but not all of it. Season the alad with a little salt. Serve with the confit  Zoom  .