Duck Confit Salad

Name: Duck Confit Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 legs duck leg confit; 4 cups frisee greens, chopped; 1 shallot, minced; 1 tbsp Dijon mustard; 1 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil; 1/4 tsp kosher salt; 1/4 tsp black pepper, cracked

Warm crispy duck leg served over bitter frisee greens tossed in a sharp shallot and Dijon vinaigrette.

35 minEasyServes 2550 cal/serving

FrenchSaladStovetop and OvenHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

2 legs duck leg confit
4 cups frisee greens, chopped
1 shallot, minced
1 tbsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper, cracked

Instructions

1

Preheat oven to 400°F.
2

Place 2 legs duck leg confit in an oven-safe skillet skin-side down over medium heat until skin browns, about 5 minutes.
3

Transfer skillet to the oven and roast until internal temperature reaches 165°F, about 12 to 15 minutes.
4

Whisk 1 minced shallot, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil, 1/4 tsp kosher salt, and 1/4 tsp cracked black pepper together in a large bowl.
5

Toss 4 cups chopped frisee greens in the dressing, then shred 2 legs duck leg confit over the salad.

Questions

How long does Duck Confit Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Duck Confit Salad?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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