Name: Mushroom and Duck Confit Salad
Yield: Makes 4 First-Course or Light Main-Course Servings
Ingredients: ¼ cup sherry vinegar; Pepper; 2 confit Pekin duck thighs or 1 confit mullard duck thigh; 3 tablespoons duck fat; 1 Belgian endive, stem end trimmed and leaves cut crosswise into ½-inch-wide slices; 1 pound assorted mushrooms; 1 bunch arugula, large stems removed; Salt; 1 small head radicchio, leaves pulled apart and large leaves torn in half; 3 tablespoons olive oil

Preparation info

Makes
4
First-Course

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This is the kind of ultimate wilted salad that you can make luxurious by using wild mushrooms. I recommend assembling your own greens, instead of relying on the now-ubiquitous mesclun mixes that often taste like a collection of weeds. I have suggested some greens here, but use whatever looks good.

Ingredients

1 bunch arugula, large stems removed
1 small head radicchio, leaves pulled apart and large leaves torn in half

Method

Wash and dry the salad greens and put them in a salad bowl large enough to leave plenty of room for tossing. Wash and dry the mushrooms. Cut the end off the bottom of each mushroom stem if dried out or dirty. If the mushrooms are large, cut them into smaller pieces. Set aside.

Pull off and discard the skin from the confit. Pull away the meat from the bones in shreds and reserve. In a la