Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Duck Confit with Walnut Mesclun Salad

Name: Duck Confit with Walnut Mesclun Salad
Cuisine: American
Ingredients: 1 leg Confit de Canard; 2 oz (90 g) Mesclun; 1½ fl oz (45 mL) Walnut Vinaigrette; 2 Baguette Croûtons; ¼ oz (7 g) Toasted walnut pieces; ⅛ oz (3 g) Edible flower petals (optional)

Preparation info

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Components

1 leg Confit de Canard
2 oz (90 g)

Europe
Americas
United States
Starter

Method

Procedure

Finishing

Preheat a countertop oven to 400°F (200°C).
If necessary, warm the fat surrounding the duck leg and remove it intact from the fat (see