Escarole with Confit Duck Gizzards, Comté, and Walnuts

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

Instructions

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.