Chuck and the First Peoples' Kitchen

Duck Confit Salad

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Duck Confit

  • 4 duck legs
  • Kosher salt

Mustard Vinaigrette

  • 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

  1. 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.
  2. 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.
  3. Grab a baking dish that the 4 legs will fit tightly into. Drizzle a few tablespoons of vegetable oil over the bottom.
  4. Lay out the duck legs in the baking dish being careful not to overlap them.
  5. 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.
  6. 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.
  7. 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.
  8. Remove it from the oven and allow it to cool slightly.
  9. Once the duck has cooled, peel off the skin and set aside. Pull all the meat off the bone and reserve.

Make the Vinaigrette

  1. Put all the ingredients into a jar and cover tightly with the lid. Violently shake the jar so everything mixes together.

Make the Salad

  1. Cut the bottom off the gem lettuce, the frisee, and the endives and separate all the leaves.
  2. Gently wash all the lettuces and spin them in a salad spinner or leave them on a towel lined plate to dry.&
  3. In a large bowl, add the lettuces and the red onions and toss everything with a few tablespoons of the mustard vinaigrette.
  4. Lay the salad out on a large platter and top it with the picked duck meat.
  5. Sprinkle the crispy skin all over and serve.