Summer Berry Salad with Duck Confit
The Restaurant
The Episode
Look for pre-cooked duck confit at well-stocked grocery stores and specialty food stores; it just needs reheating before serving. Stone fruits such as peach, plum, and nectarine can be used in place of the berries. You’ll have more vinaigrette than needed here; extra can be stored in the refrigerator to use within a few days.
Ingredients
- 1/2 cup sherry vinegar
- 1/4 cup whole grain mustard
- 1 tablespoon honey
- 1 1/4 cups extra virgin olive oil
- Salt and pepper
- 4 duck confit legs
- 4 small heads frisée, rinsed and well dried
- About 3 cups mixed berries (such as blueberries, raspberries, strawberries, blackberries), quickly rinsed and well dried
- 2 ounces mascarpone
- Balsamic reduction or aged balsamic, for serving
Directions
- Preheat the oven to 450°F.
- To make the vinaigrette, whisk together the sherry vinegar, mustard, and honey in a small bowl. Slowly add oil while continuing to whisk. Season to taste with salt and pepper.
- Put the duck confit pieces on a rimmed baking sheet and bake until the skin is crisp and duck is warmed through, about 10 minutes.
- When the duck is almost ready, combine the frisée, berries (larger berries quartered or sliced), and mascarpone in a large bowl. Rewhisk the vinaigrette to mix, spoon a few tablespoons of it over the salad and toss gently to mix. Arrange the salad on individual plates, set a warm duck leg on top of each salad and drizzle with balsamic reduction.
