- 4 duck legs
- Kosher salt
- ½ cup vegetable oil
- 3 tablespoons sherry vinegar
- 3 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 fat cloves of garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 2 heads baby gem lettuce
- 1 head frisee
- 2 pieces red endive
- ½ medium red onion, thinly sliced
Make the Duck Confit
- Dry the duck legs with paper towels. Using a small knife, prick the skin all over, mostly on spots where there is fat underneath. This will allow the fat to render off the legs while they cook.
- Generously season the duck all over, using a bit more than you think is necessary, and set aside to rest for at least 30 minutes and up to an hour.
- Grab a baking dish that the 4 legs will fit tightly into. Drizzle a few tablespoons of vegetable oil over the bottom.
- Lay out the duck legs in the baking dish being careful not to overlap them.
- Place the baking dish in a cold oven then turn the heat to 290°F. This will allow the duck legs to cook slowly and gently, letting the fat slowly render off.
- After an hour and a half, check the legs to see if the meat is tender and submerged in the rendered fat. If the meat is not tender, leave it for another 30 minutes.
- Once the meat is tender and pulls easily off the bone, turn the heat up to 375°F and cook for another 10-15 minutes to fully crisp the skin. It is done when the skin is golden brown and crispy.
- Remove it from the oven and allow it to cool slightly.
- Once the duck has cooled, peel off the skin and set aside. Pull all the meat off the bone and reserve.
Make the Vinaigrette
- Put all the ingredients into a jar and cover tightly with the lid. Violently shake the jar so everything mixes together.
Make the Salad
- Cut the bottom off the gem lettuce, the frisee, and the endives and separate all the leaves.
- Gently wash all the lettuces and spin them in a salad spinner or leave them on a towel lined plate to dry.&
- In a large bowl, add the lettuces and the red onions and toss everything with a few tablespoons of the mustard vinaigrette.
- Lay the salad out on a large platter and top it with the picked duck meat.
- Sprinkle the crispy skin all over and serve.