Salad: France – Salade Landaise (Duck Confit Salad)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

2 duck confit legs (shredded or left whole and crisped)
6 cups (180 g) frisée or mixed peppery salad greens
1 cup (150 g) cherry tomatoes, halved
1 / 2 cup (60 g) toasted walnuts
1 small shallot, minced
2 tbsp (30 ml) red wine vinegar
4 tbsp (60 ml) olive oil
1 tsp Dijon mustard
Salt and pepper to taste
Optional: slices of foie gras or seared duck breast for garnish
Optional: 2 hard-boiled eggs, quartered

Instructions

1. Make the dressing: whisk minced shallot, vinegar, mustard, salt and pepper, then slowly whisk in olive oil. Taste and adjust.
2. Heat a skillet over medium-high heat and crisp duck confit pieces skin-side down until the skin is golden and slightly crisp (3–5 minutes); warm through. Remove and shred or keep whole.
3. In a large bowl, toss greens and tomatoes lightly with the dressing.
4. Divide dressed greens among plates, top with warmed duck confit, scatter toasted walnuts (and eggs or foie gras if using).
5. Serve immediately so the warm duck slightly wilts the greens.

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