Wild Mushroom and Duck Confit Salad

Salade Verte au Confit de Canard et aux Champignons Sauvages

Preparation info

  • Makes


    First-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I used to serve this salad at my restaurant Le Petit Robert in Manhattan. I would hand-select the greens at a retail market (we were too small to order wholesale), and I would vary the salad according to what greens and mushrooms were in season. Since the combinations we came up with never failed to please, I suggest you do the same.


  • 4 handfuls of mixed salad greens, such as arugula, frisée, oak leaf lettuce, baby romaine, mâche, or basil, and flowers, such as nasturtiums


Wash and dry the salad greens. If the mushrooms are dirty, brush them clean or quickly rinse them in a colander. Depending on their size, leave the mushrooms whole or cut them in halves or quarters, following their natural shape. Don’t cut them too small.

Pull the skin away from the duck legs and discard it. Pull the meat off the duck legs, leaving it in small chunks or shreds, and rese