Olive oil crostini, duck confit, pear and walnut compote with a frisee salad Recipe

Curly endive leaves served with pieces of crispy confit duck and olive oil crostini. Served with an easy pear and walnut compote.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Confit duck leg(s) : 6 whole
  • Bread : 500 g
  • Garlic clove(s) : 1 whole
  • Maldon salt : 4 pinch(es)
  • Olive oil : 20 ml
  • For the sauce
  • Pear(s) : 6 whole
  • Walnut kernel(s) : 100 g
  • Onion(s) : 0.5 whole
  • Cider vinegar : 50 ml
  • Caster sugar : 50 g
  • Maldon salt : 3 pinch(es)
  • For the garnish(es)
  • Curly endive(s) : 1 whole
  • Lemon(s) : 1 whole
  • Chive(s) : 0.5 bunch
  • Olive oil : 100 ml



    Preheat the oven to 200'C.

    Cut in between the joint of the duck leg so you have the drumstick and the thigh. Place in the oven skin side up for 30 minutes or until the skin is crispy.

    Slice the bread into thin slices and drizzle the olive oil on top. Cook in the same oven as the duck for 4-5 minutes until golden brown. When you remove them from the oven rub the garlic clove on them and finish with a few pinches of Maldon sea salt.


    Peel and dice the pears into small cubes. Finely dice the onions. Cut the walnuts into quarters. Place in a pan along with the cider vinegar and sugar. Bring to the boil, cover with a lid and cook on a low heat until the pear starts to soften. If it starts to catch add a splash of water and stir well.


    Discard the green leaves. Pick the remaining white salad into small pieces. Wash and spin in a salad spinner. Dress with a squeeze of lemon and a drizzle of olive oil.

    Serve the salad leaves topped with pieces of duck and crunchy crostini and finish with a dollop of the pear compote.

Chef's tip

«If you confit the duck yourself, be sure to cook it at a low temperature for a long time. 100'C for 4 hours or until the meat begins to soften.»

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