📝 About This Recipe
Transport yourself to a sun-drenched bistro in the heart of Gascony with this elegant, protein-forward salad. This dish balances the rich, melt-in-your-mouth decadence of slow-cooked duck leg with the sharp, peppery crunch of frisée and a warm, mustard-kissed vinaigrette. It is a masterclass in contrasting textures and temperatures, making it a sophisticated choice for a luxurious lunch or a refined dinner starter.
🥗 Ingredients
The Duck
- 4 pieces Duck legs confit (store-bought or homemade, excess fat wiped off)
- 1 tablespoon Duck fat (reserved from the confit packaging)
The Salad Base
- 1 large head Frisée lettuce (torn into bite-sized pieces, inner pale leaves preferred)
- 1 cup Puy lentils (cooked until tender but still firm)
- 4-5 pieces Radishes (shaved paper-thin)
- 1/4 cup Fresh parsley (roughly chopped)
Warm Walnut Vinaigrette
- 1 Shallot (finely minced)
- 1 tablespoon Dijon mustard (smooth, high-quality French mustard)
- 2 tablespoons Sherry vinegar (can substitute with red wine vinegar)
- 3 tablespoons Walnut oil (extra virgin)
- 1 teaspoon Honey (to balance the acidity)
Garnish & Crunch
- 1/2 cup Walnuts (toasted and roughly chopped)
- 1/4 cup Pomegranate seeds (for a pop of color and sweetness)
- 1 pinch Maldon sea salt (for finishing)
- 1 pinch Black pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the duck legs on a wire rack set over a baking sheet to allow the heat to circulate.
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2
Roast the duck legs for 20-25 minutes until the skin is exceptionally crispy and golden brown, and the meat is heated through.
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3
While the duck is roasting, prepare the lentils. If using pre-cooked lentils, warm them gently in a small saucepan with a splash of water or stock.
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4
In a small skillet over medium heat, add one tablespoon of duck fat and sauté the minced shallots until translucent and soft, about 3 minutes.
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5
Whisk in the Dijon mustard, honey, and sherry vinegar into the skillet with the shallots. Remove from heat.
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6
Slowly drizzle in the walnut oil while whisking constantly to create a warm, emulsified vinaigrette. Season with salt and pepper to taste.
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7
In a large mixing bowl, combine the torn frisée, cooked warm lentils, shaved radishes, and chopped parsley.
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8
Once the duck is ready, remove it from the oven. Using two forks, gently shred the meat away from the bone into large, succulent chunks. Discard the bones or save for stock.
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9
Pour half of the warm vinaigrette over the frisée and lentil mixture. Toss gently so the greens slightly wilt from the heat of the dressing and lentils.
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10
Divide the dressed salad greens across four chilled plates, piling them high in the center.
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11
Top each salad mound with a generous portion of the warm, shredded duck confit and crispy skin pieces.
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12
Drizzle the remaining vinaigrette over the duck and finish with a sprinkle of toasted walnuts and pomegranate seeds.
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13
Add a final pinch of Maldon sea salt and freshly cracked black pepper before serving immediately.
💡 Chef's Tips
For the crispiest skin, ensure the duck legs are at room temperature before roasting and patted dry of any moisture. If frisée is too bitter for your palate, mix it 50/50 with baby arugula or butter lettuce. Don't skip the walnut oil; it provides a toasted, earthy depth that olive oil cannot replicate. Always dress the salad at the very last second to prevent the delicate frisée from becoming soggy. To save time, you can use high-quality canned lentils, just ensure they are rinsed and drained thoroughly before warming.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sancerre or a dry Riesling to cut through the richness of the duck. Serve with a side of warm, crusty sourdough baguette and salted French butter. A glass of light-bodied Pinot Noir also complements the earthy lentils and fatty duck beautifully. For a complete meal, follow with a light lemon tart or fruit sorbet to cleanse the palate.