Duck Confit Salad

by Kathleen F. Wright

  • juice of 1 lemon
  • pinch kosher salt
  • a few grinds black pepper
  • 1 teaspoon Dijon mustard
  • 1/4 cup white wine vinegar
  • up to 1/2 cup extra-virgin olive oil
  • 1 confit duck leg
  • 1 tablespoon fat from confit
  • 1 Granny Smith apple or Bosc pear, cored and thinly sliced
  • cup dried cherries, preferably Montmorency
  • 1/2 cup walnuts
  • 1/2 cup crumbled blue cheese
  • 6 – 8 ounces mesclun or other flavorful salad greens

Whisk together lemon juice, salt, pepper, mustard, and vinegar. Drizzle in olive oil, whisking to emulsify. The vinaigrette should be tart and somewhat thin, so you may not use all the olive oil.

Heat confit fat in small frying pan over medium-low heat. Add duck leg and gently heat through, turning once. Shred the meat and set aside.

Divide greens onto four plates. Top each with a share of remaining ingredients. Drizzle with vinaigrette; serve instantly.

Serves 4.

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