Jul 14 2026
Restaurants›Bambara Salt Lake City›Duck Toast Recipe

Duck Toast Recipe

Inspired by Bambara Salt Lake City
Time40m
Serves4

Grilled Sourdough, Warm Mushroom – Frisée – Duck Confit Salad

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Ingredients

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Duck Confit & Dressing

Mushrooms & Vegetables

Greens & Garnish

Toast

Method

Duck Confit & Dressing

  1. 1

    Warm and shred

    If using whole duck confit legs, warm in a 350°F (175°C) oven for 15–20 minutes until the fat becomes pliable. Remove meat from bones and shred into bite-sized pieces. If using pre-shredded confit, gently warm in a skillet until just heated through (about 3–4 minutes).

  2. 2

    Make dressing

    In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, salt, and black pepper. Slowly whisk in 2 tablespoons rendered duck fat until emulsified. Taste and adjust seasoning. Reserve 1 tablespoon of dressing for the frisée and toss remaining with the warm shredded duck to glaze lightly.

Mushrooms & Vegetables

  1. 3

    Sauté mushrooms

    Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and butter foaming, add the sliced mushrooms in a single layer (work in batches if needed) and cook undisturbed for 3–4 minutes so they brown. Stir, then add chopped shallot, minced garlic, and thyme. Continue to cook for 2–3 more minutes until shallot softens and mushrooms are golden.

  2. 4

    Season and combine

    Season mushrooms with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook another minute to meld flavors. Remove from heat and fold in the chopped parsley and capers. Keep warm; these will top the toast and be tossed with frisée if desired.

Greens & Garnish

  1. 5

    Dress the frisée

    Place the frisée in a mixing bowl. Add the reserved 1 tablespoon of dressing and toss gently to coat. The frisée should be lightly dressed — not soggy. Taste and adjust with a few drops of lemon juice if desired.

  2. 6

    Prepare garnish

    Stir the toasted chopped walnuts into the dressed frisée or reserve to sprinkle on top at plating for extra crunch.

Toast & Assembly

  1. 7

    Grill the sourdough

    Brush both sides of each sourdough slice lightly with olive oil or softened butter. Heat a grill pan or skillet over medium-high heat. Grill slices 1–2 minutes per side until golden and crisp with visible grill marks. Remove and keep warm.

  2. 8

    Assemble the duck toast

    Place a warm grilled sourdough slice on a plate. Top with a small handful of dressed frisée, then a generous spoonful of warm shredded duck confit glazed with dressing. Add a spoonful of the warm mushroom mixture on or beside the duck. Sprinkle with toasted walnuts and an extra grind of black pepper. Repeat for remaining slices.

  3. 9

    Finish and serve

    If using, squeeze a little fresh lemon over each assembled toast just before serving. Serve immediately while toast is warm and toppings are warm.

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