Escarole with Confit Duck Gizzards, Comté, and Walnuts

Name: Escarole with Confit Duck Gizzards, Comté, and Walnuts
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 (5-oz.) confit duck legs; 2 tbsp. white wine vinegar; 1 1 ⁄ 2 tbsp. Dijon mustard; 1 ⁄ 2 small shallot, minced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 3 cup olive oil; 1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried; 4 oz. Comté cheese, cut into 1/4" pieces; 1 ⁄ 3 cup walnuts, toasted

Serves
serves 4-6

WILLIAM HEREFORD

Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.

Ingredients

2 (5-oz.) confit duck legs
2 tbsp. white wine vinegar
1 ¹⁄₂ tbsp. Dijon mustard
¹⁄₂ small shallot, minced
Kosher salt and freshly ground black pepper, to taste
¹⁄₃ cup olive oil
1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried
4 oz. Comté cheese, cut into 1/4" pieces
¹⁄₃ cup walnuts, toasted

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Instructions

Step 1

Heat duck legs in a 12" skillet over medium until fat is rendered and duck is crisp, about 15 minutes. Transfer duck to a cutting board and let cool, then coarsely shred meat, discarding bones; reserve fat for another use, if you like. Whisk vinegar, mustard, shallot, salt, and pepper in a bowl. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Arrange escarole on a serving platter; top with shredded duck, cheese, and walnuts. Drizzle with vinaigrette and toss to combine, or serve with vinaigrette on the side.