Ingredients
Method
- Prepare the Vinaigrette: In a small saucepan over medium-low heat, combine the chopped fresh cranberries and red wine vinegar. Cook for about 3-4 minutes until the berries burst and release their juice. Remove from heat and stir in the honey. Whisk in the olive oil slowly to emulsify. Season with salt and pepper. Set aside to cool slightly; it will thicken as it cools.
- Prep the Duck: If using store-bought confit, pat the legs dry with paper towels. Crucial Step: Rinse under cold water briefly if they seem excessively salty from storage, then pat completely dry again.
- Sear the Duck: Heat neutral oil in a skillet over medium-high heat. Place duck legs skin-side down. Cook for 4-5 minutes without moving them to get a deep golden-brown crust. Flip and cook another 2-3 minutes until heated through. The internal temperature should reach at least 165°F (74°C). Remove from pan and let rest for 5 minutes before slicing or shredding the meat off the bone.
- Assemble: In a large bowl, toss the mixed greens with half of the cranberry vinaigrette. Distribute the greens among four plates. Top with the sliced duck confit, toasted pecans, dried fruit, and crumbled cheese. Drizzle with remaining dressing just before serving.
Nutrition
Notes
The first time I made this, I nearly over-salted the confit because I forgot to rinse it. Now, a quick rinse under cold water is non-negotiable—it takes thirty seconds but prevents the duck from turning into an edible salt lick. The fat renders down into something silky that coats every leaf without weighing them down.