Duck Confit Salad with Dried Berries, Stilton Cheese, Arugula, and Vanilla-Shallot Vinaigrette

Ingredients

• 12 ounces duck confit, removed from the bones and shredded, recipe follows
• 1/2 pound radicchio, end trimmed and roughly chopped
• 4 ounces Belgian endive, end trimmed and leaves separated
• 2 ounces arugula, tough stems removed
• Vanilla-Shallot Vinaigrette, recipe follows
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 4 ounces Stilton, crumbled
• 2 tablespoons dried cherries or cranberries

Directions

Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine. Add the cheese and cherries and toss. Divide among 4 salad plates and serve.

Wine Pairing: Cline Zinfandel, California, most current vintage available

Duck Confit:

• 1 1/2 cups kosher salt
• 2 tablespoons coarse black pepper
• 1 tablespoon fresh thyme
• 2 bay leaves
• 1 sprig fresh rosemary, roughly chopped
• 6 garlic cloves, peeled and smashed
• 4 duck leg quarters, rinsed and patted dry
• 5 cups duck fat, or vegetable oil
• 1 sprig fresh rosemary
• 1 sprig fresh thyme

Combine salt, black pepper, chopped thyme, bay leaves, chopped rosemary, and 4 cloves of garlic in a medium bowl. Stir to mix well. Add the duck legs 1 at a time, firmly packing the salt mixture onto both sides. Place the duck legs on a rack set over a baking sheet, skin side-down, and top with the remaining salt mixture.

Refrigerate uncovered at least 24 hours and up to 48 hours.

Preheat the oven to 225 degrees F.

Rinse the duck under cold running water to remove the salt crust and pat dry. Place in a medium roasting pan without overlapping and cover with the duck fat. Place the remaining 2 cloves of garlic, the sprig of rosemary, and sprig of thyme on top. Cover tightly with aluminum foil and roast until falling from the bone and the fat is completely rendered, 6 to 7 hours. Remove from the oven and let cool at room temperature.

Transfer the duck to an airtight container with a lid, cover with the fat, cover, and refrigerate for up to 2 weeks.

Vanilla-Shallot Vinaigrette:

• 4 whole shallots, about 3 ounces, peeled and stem ends removed
• 1 teaspoon olive oil
• 3/4 teaspoon salt
• 1/4 plus 1/8 teaspoon ground white pepper
• 1 vanilla bean
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon Champagne vinegar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon granulated sugar

Preheat the oven to 300 degrees F.

Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl.

Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Toss with the Duck Confit Salad, or as desired with other ingredients.

Yield: 3/4 cup