Broad bean with duck confit salad

After growing broad beans over the winter period, it is now ready to harvest the bottom big ones.

broad bean

I always keep a few jars of French preserved duck legs confit at home, like emergency stock, very handy to use when a simple quick meal is needed.

1. Remove bean pods and outer skin from broad beans, soak and cut black wood ear fungus into pieces(optional).

2. Wash lettuce, cut apple into slices, season with salt, pepper and cider vinegar.

3. Separate skin and meat from duck leg, shred into bit size pieces.

4. At medium heat, cook duck skin first, stir to let fat render out, then add meat and broad bean, stir until just warmed up, a minute. I like my broad bean crunchy and bright green, not overcooked.

5. Serve on top of apple and salad leaves.