Duck Confit Salad Recipe

Roast potatoes

Preheat oven to 400°F (200°C). Toss halved baby potatoes with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread cut-side down on a rimmed baking sheet and roast until tender and golden, about 20–25 minutes. Remove and let cool slightly.

Warm chestnuts

During the last 5 minutes of the potatoes' roasting time, scatter the quartered chestnuts on the baking sheet to warm and caramelize slightly. Remove both from oven and set aside.

While potatoes roast, heat 1 tbsp unsalted butter and 1 tsp olive oil in a skillet over medium heat. Add the bread cubes and 1/4 tsp salt and sauté, tossing frequently, until golden and crisp, about 6–8 minutes. Transfer to a paper towel to drain.

Crisp shredded duck

Warm a large sauté pan over medium-high heat. Add 2 tbsp rendered duck fat (or a mix of duck fat and neutral oil). Add the shredded duck confit in an even layer and press lightly. Let it cook without stirring for 2–3 minutes to develop a crisp edge, then toss or flip and cook another 1–2 minutes until warmed through and some pieces are crisp. Season with 1/2 tsp salt and 1/4 tsp pepper. Transfer to a plate lined with paper towel to drain.

Sear foie-gras

If using fresh searing-type foie-gras or slices, pat lightly dry and season with a small pinch of salt. Heat a separate heavy skillet until very hot (no added fat if foie-gras has fat; otherwise add a teaspoon of duck fat). Sear foie-gras slices 20–30 seconds per side until brown and just warmed through. Remove and place on paper towel. If using torchon (cold), slice and bring to room temperature before plating—no searing needed.

In a small bowl or jar, combine 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tbsp minced shallot and 1 tsp honey. Whisk or shake to emulsify while slowly adding 4 tbsp extra-virgin olive oil until the dressing is glossy. Season to taste with 1/2 tsp salt and 1/4 tsp pepper. Adjust acidity or sweetness as desired.

Place 6 cups of mesclun mix in a large shallow bowl or divide among 4 individual plates. Drizzle about half the dressing over the greens and toss gently to coat.

Arrange warm roasted baby potatoes and chestnuts over the greens, distributing evenly.

Scatter the crisped shredded duck confit over the salad. Add seared or sliced foie-gras atop or to the side of each portion.

Finish by sprinkling croûtons over the salad and garnish with snipped chives and microgreens if using. Drizzle any remaining dressing lightly around the plates.

Serve immediately so foie-gras remains slightly warm and croûtons stay crisp.