Duck Confit Recipe
frisée, bleu cheese, grapes, walnuts, Dijon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Confit
Preheat your oven to 225°F (107°C). In a large Dutch oven, submerge the duck legs in duck fat. Add salt and cook in the oven for 4-5 hours, until the meat is tender and falls off the bone. Let cool in the fat, then refrigerate until ready to use.
- 2
Make the Dijon Vinaigrette
In a small bowl, whisk together 3 tablespoons of Dijon mustard, 1/4 cup of red wine vinegar, 1/2 cup of olive oil, salt, and pepper to taste. Set aside.
- 3
Assemble the Salad
In a large bowl, combine frisée lettuce, halved grapes, chopped walnuts, and crumbled blue cheese. Drizzle with the Dijon vinaigrette and toss gently.
- 4
Serve
Reheat the duck confit in a skillet over medium heat until warmed through. Serve the salad alongside the duck confit for a delicious meal.