Crisp confit duck legs served with an almond and pear salad drizzled with a honey and mustard dressing.
Preheat the oven to 180'C.
Roast the whole almonds in the oven for approximately 8 minutes.
Cut the duck legs in half through the knee joint and place them on a baking sheet, skin side down. Place in the oven and cook for 20 minutes until the skin is crisp and golden brown.
Whilst the duck is cooking prepare the salad ingredients: Peel and finely dice the banana shallots and garlic cloves. Pick the leaves from the parsley and roughly chop. Cut the pears into quarters, remove the core and dice.
Separate the curly endive leaves. Discard all of the dark green outer leaves and wash and dry the yellow and white leaves in a salad spinner.
Heat a frying pan until hot and add a splash of sunflower oil. Cook the bacon cubes until crisp and golden brown. Place on kitchen paper to absorb any excess oil.
Put the Dijon mustard in a mixing bowl with the white wine vinegar and the honey. Whisk together with the salt. Then slowly add the olive oil whilst continually whisking to create a smooth dressing.
To assemble the salad:
Place the endive leaves in a bowl. Season with salt and pepper and add the shallot and remaining chopped garlic and parsley. Then pour the dressing over the salad and use a pair of tongs to mix the leaves until well coated with the dressing. Finally, add the diced pears, lardons and almonds and mix into the salad.
Place the salad in a bowl, making sure that each bowl has some lardons, pears and almonds. Gently place the crisp duck leg on top of the salad.
«To turn this dish into a vegetarian starter omit the duck and the lardons. Replace them with some cheese or mixed grilled vegetables.»