Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.
Bake in the preheated oven until heated through, about 7 minutes.
Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.
Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.
Divide salad between 2 serving bowls and top each with duck confit.
ake the meat off the duck confit legs, shredding it with a
eeze in the freezer.
Duck Confit:
Day 1:
Place
k your butcher for extra duck fat, or you'll need
side.
To make the duck: in a 12-inch saute
nto endive mixture, top with duck, serve.
dissolve cornstarch in orange juice, place in small saucepan and heat to thicken, remove from heat, add remaining dressing ingredients and cool.
toss salad greens with strawberries and oranges.
add dressing, toss.
top salad with duck confit and walnuts.
ver low heat. Remove the duck legs from the refrigerator. Reserve
1. Wash the duck legs and dry them with
Add chopped pancetta, bones from duck confit, and the drained beans. Tie
pper-salt generously over the duck legs, massaging it well into
remove the bones from the confit, chop the meat into bite-
kin and any fat from duck legs. Cook skin and fat
eans are cooking, put the duck confit in a bain-marie to
he oven and heat the duck legs according to the pack
Remove the skin from the duck confit and pull all the meat
For the Duck Rolls:
Cook the rice
all bowl. Rub all over duck legs, thighs, and wings.<
Season the duck legs with kosher salt
TRIM EXCESS FAT from the duck legs.
COMBINE THE WATER,