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.
Yield: serves 4-6
Ingredients
- 2 (5-oz.) <a href="https://www.saveur.com/article/Recipes/Duck-Confit/">confit duck legs</a>
- 2 tbsp. white wine vinegar
- 1 <sup>1</sup>⁄<sub>2</sub> tbsp. Dijon mustard
- <sup>1</sup>⁄<sub>2</sub> small shallot, minced
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>3</sub> 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
- <sup>1</sup>⁄<sub>3</sub> cup walnuts, toasted
Instructions
- 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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