Wild Mushroom and Duck Confit Salad

Preparation info
  • Makes


    first-course servings
    • Difficulty


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.



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