Salad of duck confit with red cabbage, chestnuts, and watercress (Salade Cévenole) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 206) by Paula Wolfert

  • red cabbage
  • carrots
  • walnut oil
  • walnuts
  • watercress
  • grapeseed oil
  • duck fat
  • roasted chestnuts
  • confit duck legs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • metacritic on December 24, 2020

    I have real fondness for the salad, making it every xmas to go alongside cassoulet. It is light but with balance, depth, and just enough brightness. Perfectly balanced.

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