The classic confit is made with goose or duck, and this version can be served as a first course or as a side dish with an entreé. The salad ingredients are quite flexible to substitution.
2 tsp. Dijon mustard
2 tbsp. sherry vinegar
Salt and pepper, to taste
1⁄2 cup olive oil
1⁄2 cup dried cherries
2 tbsp. chopped shallots
8 cups mixed salad greens
2 Bartlett pears, cored, sliced
4 oz. ricotta salata or goat cheese, crumbled
Oil or rendered duck fat for sautéeing
4 (6-oz.) duck confit legs
1⁄2 cup slivered almonds, toasted
1. Mix mustard, vinegar, salt and pepper in a large bowl. Whisk in 1⁄2 cup oil until emulsified. Add cherries and shallots.
2. Add salad greens, pears, and cheese to vinaigrette mixture in bowl; toss gently to mix. Portion onto 4 plates.
3. Coat a large skillet with oil or duck fat; heat over medium flame until hot but not smoking. Add duck legs and brown until crisp and heated through, about 10 min.
4. For service, top each salad portion with a duck leg. Sprinkle with toasted almonds.