Duck Confit Salad with Frisée and Walnut Vinaigrette
A light French bistro classic featuring warm shredded duck, bitter greens, and a sharp mustard-walnut dressing.
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Ingredients
- 2 whole Duck confit legs
- 4 cups Frisée lettuce, torn into bite-sized pieces
- 3 tablespoons Walnut oil
- 1 tablespoon Sherry vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup Toasted walnut halves
- 1 small Shallot, finely minced
- 2 tablespoons Fresh chives, chopped(optional)
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and place the duck confit legs on a wire rack over a baking sheet.
- 2
Roast the duck for 15-20 minutes until the skin is very crispy and the meat is heated through.
- 3
While the duck roasts, whisk together the walnut oil, sherry vinegar, Dijon mustard, minced shallot, salt, and pepper in a large bowl.
- 4
Once the duck is ready, remove the skin and set aside, then shred the warm meat from the bones using two forks.
- 5
Roughly chop the crispy duck skin into small bits to use as savory croutons.
- 6
Add the frisée lettuce and toasted walnuts to the bowl with the vinaigrette and toss gently to coat the leaves.
- 7
Divide the dressed greens between two plates and top with the warm shredded duck meat.
- 8
Garnish with the crispy skin bits and fresh chives before serving immediately.
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