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Chef Matt’s duck confit salad

Article image for Chef Matt’s duck confit salad

We had our first taste of the warmer weather this week, so it’s time to start thinking about summery foods!

Among the salads on the menu at Ultimo Catering and Events at the moment: papaya, heirloom tomato and peanut; coconut, broccolini and cucumber; crab, coconut and broad bean… and this week’s recipe!

Listen to the full segment with Chef Matt Leahy below and scroll to the bottom of the page to learn how to prepare a confit duck, watermelon and feta salad.

Confit duck, watermelon and feta salad


6 duck legs
150g salt
8 black peppercorns
8 garlic cloves, crushed
8 thyme sprigs
3 bay leaves
1L duck fat, melted
? watermelon
400g feta
1 bunch of mint
1 bunch of radish
60mL balsamic vinegar
60mL olive oil


Press duck legs, flesh-side down, into salt. Lightly sprinkle additional salt on fat side.

In a container layer duck legs with herbs and spices. Place three legs into the container, fat-side down and cover with peppercorns, garlic, thyme and bay leaves. Press on remaining three legs, flesh-side down. Store overnight, covered and refrigerated.

Remove legs from container. Rinse off salt and seasonings under cold water and pat dry.

Place in a deep saucepan large enough to hold legs in one layer and pour in the melted duck fat. Bring to a simmer over medium heat, then reduce heat to very low and cook until meat actually pulls away from drumsticks. Allow confit to cool and shred the meat.

Chop the watermelon into 2cm diced cubes and chop the feta into 1.5cm cubes. Chiffonade the mint leaves and shave the radish on a mandoline.

In a bowl, toss all the ingredients gently with your fingers, including the balsamic and olive oil. Rustically place on plates to serve and drizzle over any dressing left behind.

For more Perth Tonight stories, click here.