Now I will grant you that at 18 grams of fat, this is not a dish Weightwatchers is going to endorse anytime soon. But in moderation, which is the way we eat everyday, I think we can enjoy this tender, rich and succulent dish in small doses and this salad certainly qualifies there.
Hopefully, you took our advice and made extra Duck Confit over the weekend. If not, consider doing so this weekend and come back when you’re ready to make this terrific dinner salad — full of the goodness of fresh pear, crunchy pecans and gorgeous greens and the (optional) blue cheese.
Pear and Duck Confit Salad
You can make this a dinner salad all on its own. With a a loaf of crusty bread, some salted butter and a chilled glass of white wine, even in the dead of winter, this would bring the South of France right onto your dinner table
- 1 teaspoon Dijon mustard
- 1 tablespoon Sherry vinegar
- 5 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped shallot
- 1/2 cup pecans, coarsely chopped
- 2 confit duck legs
- 1 firm-ripe Anjou or Bartlett pears (preferably red)
- 4 cups mixed greens, such as frisée (French curly endive), tender watercress sprigs, and baby spinach leaves or baby arugula.
- 2 ounces crumbled Roquefort or other blue cheese (1/2 cup), optional
- Step 1 Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.
- Step 2 Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.
- Step 3 Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones.
- Step 4 Halve and core pear and cut lengthwise into 1/4-inch-thick slices. Add pear, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.