Pear and Duck Confit Salad

Photo: flickr user jules:stonesoup

Ingredients

1 teaspoon Dijon mustard

1 tablespoon sherry vinegar

5 tablespoons extra-virgin olive oil

2 tablespoons finely-chopped shallot

1/2 cup pecans coarsely chopped

2 confit duck legs

3 firm-ripe Anjou or Bartlett pears preferably red

8 cups mixed greens

(such as frisee, tender watercress sprigs, and

2 ounces crumbled Roquefort (optional)

(or other blue cheese)

Preparation

Preheat oven to 250 degrees.

Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.

Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.

Heat skillet with any oil remaining in it over moderately-high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.

Halve and core pears and cut lengthwise into 1/4-onch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing, with salt and pepper, to taste, then toss gently to combine.

This recipe yields 4 servings.