Duck Confit Salad with Tomato Confit Vinaigrette

Recipe Date:
August 19, 2014
Cook Time:
Imperial (US)
  • 6 fresh duck legs or pre-made confit
  • 1 quart duck fat (optional)
  • 6 tbsps kosher salt
  • 1 tbsp sugar
  • 2 allspice (or 1/4 teaspoons, ground)
  • 1 bay leaf
  • 1 tsp fresh thyme, chopped
  • 1 tsp chevril, chopped
  • 1 tsp tarragon, chopped
  • 1 tsp tarragon, chopped
  • 3 roma tomatoes, cored
  • salt and pepper to taste
  • 3 tsps thyme, chopped
  • 2 cups olive oil
  • 1/4 cup red wine verjus
  • 2 cups baby arugala
  • 3 bunches frisée lettuce
  • 1 cup little gem lettuces, chopped

To Prepare Confit

Grind cure ingredients in a spice grinder or food processor for 30 seconds. Divide cure and cover 6 legs with rub. Place on wire rack lined sheet pan and cover with plastic. Cure in refrigerator overnight.

Preheat oven to 225°F. On stovetop, heat 1 quart of duck fat. Rinse cure off with cold water, pat legs dry and place in a deep pan, covering with heated duck fat. Cover pan with foil or lid and place in oven for 3-4 hours. Remove legs to cool; drain and reserve fat.

Using Pre-made Confit

Preheat oven to 350°F. Place chilled duck legs, skin side down, on a nonstick pan and bake for 5 to 10 munites until warmed.

To Prepare Vinaigrette

Peel tomatoes by placing them in boiling water for 20 seconds, then plunge them into ice water. Slice in half, season with salt and pepper and one teaspoon of chopped thyme. Place in a deep dish and cover with 2 cups olive oil, baking in oven for one hour. Remove and set aside.

When tomatoes are cool enough to handle, remove them from the pan, reserving ¾ cup of the oil, and carefully dice. In a bowl, whisk the verjus, remaining 2 teaspoons thyme and the ¾ cup reserve oil. Add the diced tomatoes and stir.

To Finish Dish

Toss vinaigrette with salad greens. Plate and add hot cristpy duck confit leg.