Pear and Duck Confit Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped shallot
  • 1/2 cup pecans, coarsely chopped
  • 2 confit duck legs
  • 3 firm-ripe Anjou or Bartlett pears (preferably red)
  • 8 cups mixed greens, such as frisee, tender watercress sprigs, and baby spinach leaves
  • 2 ounces crumbled Roquefort to or other blue cheese (1/2 cup), optional
Directions
  • Preheat oven to 250 degrees F.

  • Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.

  • Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.

  • Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.

  • Halve and core pears and cut lengthwise into 1/4-onch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine.


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