Preparation time: 35mins

Ingredients
Ingredients for 4

400g potatoes
150g lamb's lettuce
1 tin duck confit
150g raw beetroot
1 soup spoon duck fat
1 shallot
1 clove of garlic
2 soup spoons French mustard
4 soup spoons wine vinegar
3 sprigs of parsley
3 sprigs of chives
frying oil
salt and pepper

Method
Wash and drain the salad. Brush the potatoes (do not peel). Plunge the potatoes in salted boiling water for 20 mins.

Peel the beetroots, cut them into thin slices. Heat the oil to 180°. throw the beetroot slices in the oil for a few minutes until crisp, place them on kitchen roll to absorbe any excess oil. Salt and keep warm in greaseproof paper.

Remove any excess fat from the confit, break into pieces and mix together with the chopped garlic and shallot. Peel and cut the warm potatoes into round slices and place them on the salad.

Melt the duck fat in a large pan and brown the confit. Lower the heat, add the vinegar and mustard. Salt, pepper, mix well then pour over the salad. Add the beetroot fries, parsley and chives.
Serve immediately.