Wild Mushroom and Duck Confit Salad

Name: Wild Mushroom and Duck Confit Salad
Yield: Makes 4 first-course or light main-course servings
Ingredients: 1 pound assorted wild mushrooms, such as porcini, morels, hedgehogs, and chanterelles, rinsed and patted dry (large mushrooms like porcini should be sliced); ¼ cup extra-virgin olive oil; 3 confit duck legs; ¼ cup rendered duck fat; 4 large handfuls mixed or individual salad greens, such as arugula, curly endive, frisée, basil leaves, baby oak leaf lettuce, or baby hearts of romaine, washed and dried; Salt and pepper; ¼ cup sherry vinegar, balsamic vinegar, or good-quality red wine vinegar, plus more as needed

Preparation info

Makes
4
first-course servings

Difficulty
Easy

Appears in

The Duck Cookbook

By James Peterson

Published 2003

About

This salad is good when made with cultivated mushrooms like creminis, but with wild mushrooms, it enters the realm of the celestial.

Ingredients

3 confit duck legs
¼ cup rendered duck fat
1

Starter
Main course
Gluten-free

Method

Pull the skin off the duck legs, chop it into small pieces, and reserve. Pull the meat away from the bone in thin strips and reserve. Heat the duck fat in a large sauté pan over high heat, add the mushrooms, and sauté until they smell fragrant and any liquid they release has evaporated. Add the chopped duck skin, the shredded duck meat, olive oil, and vinegar to the still-hot pan, and toss or s