Escarole with Confit Duck Gizzards, Comté, and Walnuts
Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.
Escarole with Confit Duck Gizzards, Comté, and Walnuts
Ingredients
Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.
Yield: serves 4-6
Ingredients
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2 (5-oz.) confit duck legs
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2 tbsp. white wine vinegar
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1 1⁄2 tbsp. Dijon mustard
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1⁄2 small shallot, minced
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Kosher salt and freshly ground black pepper, to taste
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1⁄3 cup olive oil
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1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried
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4 oz. Comté cheese, cut into 1/4" pieces
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1⁄3 cup walnuts, toasted
Instructions
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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.
- 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.
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