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 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
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.