Jun 08 2026
Restaurants›Richmond Station›Garden Summer Squash & Duck Salad Recipe

Garden Summer Squash & Duck Salad Recipe

Inspired by Richmond Station
Time3h
Serves2

shawarma spiced duck confit, zucchini-tahini purée, charcoal-grilled squash, pistachios

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Ingredients

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Duck Confit

Zucchini-Tahini Purée

Grilled Squash

Garnish

Method

Duck Confit Preparation

  1. 1

    Prepare the Duck

    In a bowl, rub the duck legs with salt, crushed garlic cloves, bay leaves, and shawarma spice blend. Cover and refrigerate for at least 12 hours.

  2. 2

    Cook the Duck

    Preheat the oven to 225°F (107°C). Rinse and pat dry the duck legs, then submerge them in duck fat in a baking dish. Cover with foil and cook for 2-3 hours until tender. Let cool and then shred the meat.

Zucchini-Tahini Purée Preparation

  1. 3

    Cook the Zucchini

    Steam or boil the zucchini until tender, about 5-7 minutes. Drain and let cool.

  2. 4

    Blend the Purée

    In a blender, combine cooked zucchini, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth and creamy.

Grilled Squash Preparation

  1. 5

    Prepare the Squash

    Slice the summer squash lengthwise, brush with olive oil, and season with salt and black pepper.

  2. 6

    Grill the Squash

    Preheat a grill or grill pan over medium-high heat. Grill the squash for 3-4 minutes on each side until charred and tender.

Assembly

  1. 7

    Assemble the Salad

    On a plate, spread a layer of zucchini-tahini purée, top with shredded duck confit, grilled squash, and sprinkle with pistachios and chopped parsley.

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