Salad with duck confit

1 tin of duck confit
10 cloves
1 cardamom capsule
½ stick of cinnamon
salt and peber
4 slices of day-old bread
4 handfuls of salad
4 tbsp. raw pickled beets
4 tbsp. walnuts.

Dressing of:
4 tbsp olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
salt and pepper.

Place the duck in an ovenproof dish. Crush the spices in a mortar and sprinkle them over the duck. Put the duck in the oven for about half an hour, so that the fat melts completely and the skin becomes crispy. Remove the fat and, if necessary, grill the fish briefly. Use duck fat to toast the bread cut into smaller cubes. Sprinkle with salt. When serving, you first make a base of salad, pick the duck into smaller pieces and decorate with beetroot, nuts and breadcrumbs. Put all the ingredients for the dressing in a bowl, stir them together and spread the dressing over the salad.

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