Escarole with Confit Duck Gizzards, Comté, and Walnuts

  • Serves

    serves 4-6


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


  • 2 (5-oz.) confit duck legs
  • 2 tbsp. white wine vinegar
  • 1 12 tbsp. Dijon mustard
  • 12 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 13 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
  • 13 cup walnuts, toasted


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.

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