Ingredients Jump to Instructions ↓

  1. 12 oz 340g Duck Confit - (listed below), Removed from the bones and shredded

  2. 1/2 lb 227g / 8oz Radicchio - end trimmed, And roughly chopped

  3. 4 oz 113g Belgian endive - end trimmed, And leaves separated

  4. 2 oz 56g Arugula - tough stems removed Vanilla-Shallot Vinaigrette - (listed below)

  5. 1/8 teaspoon 0.6ml Salt

  6. 4 oz 113g Stilton - crumbled

  7. 2 tablespoons 30ml Dried cherries or cranberries Duck Confit

  8. 1 1/2 cups 355ml Kosher salt

  9. 2 tablespoons 30ml Coarse black pepper

  10. 1 tablespoon 15ml Fresh thyme

  11. 2 Bay leaves

  12. 1 section Fresh rosemary - roughly chopped

  13. 6 Garlic cloves - peeled, smashed

  14. 4 Duck leg quarters - rinsed, patted dry

  15. 5 cups 1185ml Duck fat

  16. 1 section Fresh rosemary

  17. 1 section Fresh thyme Vanilla Shallot Vinaigrette

  18. 4 Shallots - (abt 3 oz) - peeled, and Stem ends removed

  19. 1 teaspoon 5ml Olive oil

  20. 3/4 teaspoon 3.8ml Salt

  21. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper - plus

  22. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  23. 1 Vanilla bean

  24. 5 tablespoons 75ml Extra-virgin olive oil

  25. 1 tablespoon 15ml Champagne vinegar

  26. 1 teaspoon 5ml Fresh lemon juice

  27. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  28. 1/8 teaspoon 0.6ml Granulated sugar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine. Add the cheese and cherries and toss. Divide among 4 salad plates and serve. For the Duck Confit: Combine salt, black pepper, chopped thyme, bay leaves, chopped rosemary, and 4 cloves of garlic in a medium bowl. Stir to mix well. Add the duck legs 1 at a time, firmly packing the salt mixture onto both sides. Place the duck legs on a rack set over a baking sheet, skin-side down, and top with the remaining salt mixture. Refrigerate uncovered at least 24 hours and up to 48 hours. Preheat the oven to 225 degrees. Rinse the duck under cold running water to remove the salt crust and pat dry. Place in a medium roasting pan without overlapping and cover with the duck fat. Place the remaining 2 cloves of garlic, the sprig of rosemary, and sprig of thyme on top. Cover tightly with aluminum foil and roast until falling from the bone and the fat is completely rendered, 6 to 7 hours. Remove from the oven and let cool at room temperature. Transfer the duck to an airtight container with a lid, cover with the fat, cover, and refrigerate for up to 2 weeks. For the Vanilla-Shallot Vinaigrette: Preheat the oven to 300 degrees. Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl. Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Toss with the Duck Confit Salad, or as desired with other ingredients. (Makes 3/4 cup) This recipe yields 4 servings. Wine Pairing: Cline Zinfandel, California, most current vintage available


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