ake the meat off the duck confit legs, shredding it with a
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.
o dry/cure in refrigerator for one day. Remove from cooler
duck renders at least 1 cup of fat. Ask your butcher for
br>Decrease heat and simmer for 40-45 minutes, until tender
ater and cook in microwave for 45 seconds, drain and set
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.
For the confit.
Cut off and discard
er low heat. Remove the duck legs from the refrigerator.
pening and slicing.
For the confit:
Lower the oven
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
and boil them briskly for 2 minutes. Remove the pot
he oven and heat the duck legs according to the pack
kin and any fat from duck legs. Cook skin and fat
il; simmer the salt pork for 10 minutes; drain.
For the Duck Rolls:
Cook the rice
remove the bones from the confit, chop the meat into bite-
o 400\u00b0F. Warm the duck, then drain in a strainer