Crispy Duck leg and frisée salad
When you make this salad, you’ll think of spring time. I like how bright it is, full of green, yellow, and a bit of orange. The greens are frisée and dandelion, which are bitter and a little acidic. The dressing is eggless and made with honey, champagne vinegar and dijon mustard, which helps cut through the bitterness of the greens. The orange is a strong bite of thinly sliced kumquat. Crispy duck breast finishes it off with a deep richness and texture. This salad is so delicious and simple, you have to try it during a spring day!
Prep Time: 15 minutes
Cook Time: 10 minutes
1 head of frisée, pulled apart
4 branches of dandelion greens, roughly chopped
1 duck leg confit (sold at most grocery stores pre-cooked, or you can cook your own)
handful of kumquats, thinly sliced
2 tbsp dijon mustard
2 tbsp honey
4 tbsp champagne vinegar
1 cup canola oil
To make the dressing, combine the dijon, honey, and champagne vinegar in a Vitamix blender and blend on high. Slowly poor in canola oil as it's blending on high to emulsify. This will form a sauce-like thickness. Season with salt to taste.
In a pan, add small amount of oil, and cook the shredded duck leg until crispy. Season with salt to taste.
In a bowl, add washed frisée and dandelion greens, sliced kumquats, and crispy duck leg. Toss with 2 tbsp of the salad dressing, and a pinch of salt.