Duck Confit with Baby Greens and Walnut Vinaigrette

Part 2 – Duck Confit.  It’s been a week now, and I’m craving Duck Confit. Here comes the best part, the eating!  No more staring at the bowl of duck fat every time I open the fridge.  But I want to eat light tonight.  I know, I’ll pair the duck confit atop a nice salad.  Perfect.  My duck confit is still in the fat, sleeping nicely.  In case you missed it, here’s part 1.

DUCK CONFIT Pt. 2:

To begin, take the duck confit from the solidified duck fat.

Place an oven proof skillet on a high heat, and preheat the oven to 425 degrees.

Place two duck legs in the hot skillet, scraping off most but not all the duck fat.

Brown both sides of the duck legs in the duck fat, then….

place the skillet into the hot oven to continue roasting for about 10 minutes.

Crispy skinned duck legs.

SALAD:

Rinse a pound of fresh green beans, breaking off the string ends.

Boil a large pot of water.

Place the green beans into the boiling water, and blanch them for only 3 minutes.

Prepare a large bowl of cold water and ice.

Once boiled, immediately place the green beans into the ice water for 3 minutes.

In a large salad bowl, place your baby field greens, the amount depends on how many are eating. We used an entire container.

Also, add a large handful of unsalted walnuts and a handful of dried sour cherries. They are similar in texture to raisins. They add a nice sweet burst.

To make the vinaigrette, add 1/3 cup of walnut oil, 1 to 2 tablespoons of Champagne vinegar.

Add one teaspoon of Dijon mustard.

Mix well.

Finely chop one large shallot and add to the vinaigrette.

Drain the green beans and add to the salad. Season with salt and fresh black pepper to taste.

Last step, place a duck leg on top and enjoy!

INGREDIENTS:

2 duck legs confit (prepared per Part 1 of duck confit preparation)

1 large bunch of baby field greens (baby lettuce, arugula)

1 lb. of fresh green beans

1 large shallot

1 handful of unsalted chopped walnuts

1 handful of dried sour cherries

1/3 cup of walnut oil

2 to 3 tablespoons of champagne vinegar

1 teaspoon of dijon mustard

Salt and pepper to taste

METHOD:

Duck Confit Part 2:

After you have completed Part 1 of the duck confit preparation, your duck legs will keep for up to six months.  When you are ready to prepare the part 2 of this dish, simply remove the amount of duck legs you want to eat, scrape off most but not all of the duck fat.  Preheat the oven to 425 degrees F.  Using a oven proof skillet, brown the duck legs on both sides, over a medium high heat.  Then place the skillet into the oven to continue roasting for 10 minutes. Remove and serve.

Baby greens with Walnut vinaigrette:

Blanch 1 lb. of fresh green beans by boiling a large pot of water.  Place the green beans into the boiling water for 3 minutes.  Quickly remove the green beans and place in a bowl of water and ice to stop the cooking.  Drain and set aside.  In a salad bowl, place a large bunch of baby field greens, or arugula or lettuce.  Add a handful of unsalted, chopped walnuts.  Add one handful of dried sour cherries.  You can also substitute dried cranberries, blueberries or even champagne grapes.  To make the walnut vinaigrette, add 1/3 cup of walnut oil and 2 to 3 tablespoons of champagne vinegar.  Then add one teaspoon of Dijon mustard.  Whisk or mix well.  Mince one large shallot and add to the vinaigrette.  Add the green beans into the salad and toss well with the vinaigrette.  Season with salt and pepper to taste.

Serves 2