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Duck Confit Salad

The classic confit is made with goose or duck, and this version can be served as a first course or as a side dish with an entreé. The salad ingredients are quite flexible to substitution.

At a glance
Main Ingredient
Game, Poultry
Cuisine Type
French
Menu Part
Appetizer
Serves
4
Yield: 4

Ingredients

2 tsp. Dijon mustard
2 tbsp. sherry vinegar
Salt and pepper, to taste
1⁄2 cup olive oil
1⁄2 cup dried cherries
2 tbsp. chopped shallots
8 cups mixed salad greens
2 Bartlett pears, cored, sliced
4 oz. ricotta salata or goat cheese, crumbled
Oil or rendered duck fat for sautéeing
4 (6-oz.) duck confit legs
1⁄2 cup slivered almonds, toasted

Methods/Steps

1. Mix mustard, vinegar, salt and pepper in a large bowl. Whisk in 1⁄2 cup oil until emulsified. Add cherries and shallots.

2. Add salad greens, pears, and cheese to vinaigrette mixture in bowl; toss gently to mix. Portion onto 4 plates.

3. Coat a large skillet with oil or duck fat; heat over medium flame until hot but not smoking. Add duck legs and brown until crisp and heated through, about 10 min.

4. For service, top each salad portion with a duck leg. Sprinkle with toasted almonds.

Related Terms:

Game, Poultry, Appetizer, French, Salad

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