Endive and Duck Confit Salad

Preparation info

  • Makes


    first-course servings
    • Difficulty


Appears in

The Duck Cookbook

The Duck Cookbook

By James Peterson

Published 2003

  • About

Cool and crunchy, bitter and sweet, endive cut into little strips partners beautifully with shreds of duck confit. I sneak in a tiny bit of orange zest, since orange goes great with both confit and endive. Nuts, pecans or walnuts, add contrasting texture. Nuts of course bring to mind the idea of using nut oils in the vinaigrette, but beware—nut oils turn rancid so quickly that they’re sometimes even bad by the time you first open the bottle (see Nut Oils).