top of page

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

The Goods:

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

kosher salt

The Method:

  1. 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.

  2. In a pan, add small amount of oil, and cook the shredded duck leg until crispy. Season with salt to taste.

  3. 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.

Anchor 1

Hey, how's it going

I'm Jorden Hand - the "hand" behind the hand that feeds you. The food you'll find here is inspired by the experiences I've gained through travel and working in some of the best restaurants Seattle has to offer. I Hope you enjoy these recipes as much as I enjoyed making them for you. 

Let the posts
come to you.

Thanks for submitting!

  • Facebook
  • Instagram
  • Pinterest
bottom of page