Warm Duck Confit Salad

Make this classic French staple on a cozy Saturday afternoon in the winter. It may take a little longer to prepare but the results are worth it!

Serves 4

INGREDIENTS
Duck Confit

• 4 duck legs
• 4 tbsp kosher, approx. 1 tbsp for each leg  
• 1 tbsp cracked black pepper
• 4 sprigs thyme
• 2 bay leaves, crushed
• 4 cloves garlic, smashed
• 1 small shallot, sliced
• 2 cups duck fat (enough to submerge legs) |

Lentils du Puy

• 1 cup le Puy lentils
• 1 small shallot, finely diced
• 1 small carrot, diced
• 1 small celery stalk, diced
• 1 bay leaf
• 2 sprigs thyme
• 3 cups water or chicken stock
• Salt & pepper
• 1 tbsp olive oil or duck fat |

Frisée Salad

• 1 small head frisée, washed and torn

Dijon Vinaigrette

• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp sherry vinegar (optional)
• 1 small shallot, finely diced
• 4 tbsp olive oil
• Salt & pepper

INSTRUCTIONS
Duck Confit

1. Mix salt, pepper, thyme, bay leaf, garlic, and shallot. Rub over duck legs. Cure 12–24 hours
2. Rinse the cure off and dry duck legs.
3. Preheat oven to 250°F (120°C).
4. Place legs in pot, cover with melted duck fat.
5. Cook 2.5–3 hours until tender.
6. Cool duck in the fat; then reheat and crisp the skin at 375°F (190°C) for 12–15 minutes.

Le Puy Lentils

1. Combine lentils with vegetables, bay leaf, thyme, and stock.
2. Simmer 20–25 minutes until tender.
3. Drain the lentils, season and finish with olive oil or duck fat.

‍Dijon Vinaigrette

1. Mix Dijon mustard, vinegars, and shallot together.
2. Whisk in olive oil until emulsified.
3. Season with salt and pepper.

Plating

1. Place the warm lentils on the plate.
2. Lightly toss the frisée lettuce with half the vinaigrette and place on top of the ben of lentils.
3. Place crispy duck leg on top and drizzle with the remaining vinaigrette.
4. Finish with cracked pepper and parsley.