Warm Duck Salad with Roasted Vegetables

First confit the duck legs  Recipe   using olive oil if no duck fat is available  Picture  . Put the legs to cool and drain on some kitchen paper.

Scrape the salsify and cut into inch long or so pieces and scrub the jereusalem artichokes but do not peel and cut into quarters,  Picture  . Put the salsify and artichokes into separate dishes semi covered with olive oil and roast in an oven at 400°F/200°C/Reg6 until golden turning from time to time. This will take between 25 and 35 minutes and the salsify will probably be ready prior to the artichokes. Drain both vegetables on kitchen paper and keep warm  Picture  .

Meanwhile make a dressing with six tablespoonfuls of olive oil and one tablespoonful of balsamic vinegar and season with salt. Put the leaves into a salad bowl. Quickly rewarm the duck in a pan in a smear of olive oil, take off the bone and shred discarding the skin and any fat.

Stir the duck and salsify and jerusalem artichokes into the leaves, give the dressing a good beating, add about half the dressing to the leaves etc and toss. Season with more salt if necessary and serve while still warm  Zoom  .