Duck Confit Salad Recipe

Cure the duck legs

Pat duck legs dry with paper towels. Mix kosher salt, granulated sugar, smashed garlic, thyme sprigs (reserve one for finishing), crushed black pepper in a small bowl. Rub the mixture evenly over the skin and underside of each duck leg. Place legs in a single layer in a shallow dish or rimmed baking sheet, cover tightly with plastic wrap, and refrigerate for 12–24 hours to cure.

Rinse and dry

After curing, remove duck legs from the refrigerator. Rinse off the salt mixture thoroughly under cold running water. Pat the legs very dry with paper towels. Let them sit at room temperature for 30 minutes to remove excess moisture.

Slow-cook in fat

Preheat oven to 275°F (135°C). In an ovenproof pot or deep baking dish just large enough to hold the legs in a single layer, warm the duck fat until liquid but not smoking. Tuck a bay leaf and the reserved thyme sprig beneath the legs. Submerge the legs in the warm fat (the fat should cover them by about 1/2 inch). Bring to a gentle, barely perceptible simmer on the stovetop, then cover and transfer to the oven. Cook for 2.5–3 hours, until the meat is tender and pulls away from the bone easily.

Cool and store (or crisp before using)

Remove the pot from the oven and allow legs to cool in the fat to room temperature. At this point you can refrigerate submerged in fat for up to 1 week (or freeze). If using immediately for the salad, preheat a skillet over medium-high heat. Remove excess fat from the skin of each leg (reserve fat for other uses). Place legs skin-side down in the skillet and sear 3–5 minutes until the skin is crisp and golden. Flip briefly to warm the underside. Transfer to a cutting board and shred or slice meat into large pieces.

Prepare the greens and produce: Wash and spin dry the mixed salad greens thoroughly. Trim and halve the endive lengthwise. Thinly slice the red shallot and pear. Toast the walnuts in a dry skillet over medium heat, tossing for 2–3 minutes until fragrant and lightly browned; cool and roughly chop. Crumble the blue cheese and set aside.

Assemble base: In a large bowl, gently combine the mixed greens, endive halves (or sliced if preferred), sliced pear, and shallot. Hold the toasted walnuts and cheese for garnish on top so textures remain distinct.

Make the vinaigrette: In a small bowl or jar, whisk together red wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper. Slowly drizzle in the extra-virgin olive oil while whisking (or shake vigorously in a lidded jar) until the dressing emulsifies. Taste and adjust seasoning or acidity with a squeeze of lemon if desired.

Dress the salad: Right before serving, add 2–3 tablespoons of dressing to the salad bowl and toss gently to coat. Add more dressing sparingly — the duck confit is rich, and you want a balanced bite.

Plate the salad: Divide dressed greens onto 4 serving plates or one large platter. Arrange shredded or sliced duck confit pieces on top of each portion, placing skin-side-up pieces where possible to showcase crispness.

Garnish and serve: Scatter toasted walnuts and crumbled blue cheese over the salads. Finish with chopped parsley and a small squeeze of lemon if using. Serve immediately while the duck skin is still warm and crisp.