Pear and Duck Confit Salad

Pear And Duck Confit Salad
Serves 4
Level of Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Notes: The duck leg can be browned ahead of time and reheated just before serving. The vinaigrette can be prepared the day before and kept covered in the refrigerator.

Ingredients:
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
5 tablespoons olive oil
2 tablespoons finely chopped shallot or sweet onion
2 confit duck legs (can be found vacuum packed in most grocery stores or delis)
3 firm-ripe Anjou or Bartlett pears (green apple can be substituted)
8 cups mixed greens, such as frisée, watercress sprigs, and baby spinach leaves
½ cup crumbled Roquefort or other blue cheese (goat’s cheese or Boirsin can be substituted)

Instructions:
Whisk together mustard, vinegar, and salt and pepper to taste in a small bowl. Add 4 tablespoons oil in a slow stream, whisking until combined, then stir in shallot.

Heat remaining tablespoon oil in a medium sized heavy skillet over moderate 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.

Halve and core pears and cut lengthwise into thin slices. Add pears, greens, duck and cheese together on a large platter or individual plates. Drizzle dressing over salad.



This recipe was created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.

Complementary Wines: Cabernet Franc Full-Bodied, Cabernet Sauvignon Old World/Bordeaux, Pinot Noir, Sparkling Wine: New World

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