Salad of Arugula and Duck Confit
Updated: Wednesday, April 23 2014, 11:23 AM CDT
Made by: John Kidd, Culinary Specialist, LLCC
Arugula, Duck Confit, Roasted Pear, and Parmesan Frico
oz duck confit (see recipe below)
pears, peeled and diced
TBS Dijon mustard
TBS red wine vinegar
cup salad oil
cup shredded parmesan cheese
Roast pears in a 350 degree oven for
To make vinaigrette, whisk together
mustard, vinegar, and honey. Slowly
whisk in oil. Season with salt and pepper.
To make frico, mix cheese and
flour. Grease a sheet pan. Spoon 2 TBS of cheese onto sheet pan and
spread into 2”-3” rounds. Put into 350
degree oven for about 5-7 minutes, until cheese is melted and edges start to
turn brown. Pick up with a spatula and
drain on a paper towel.
For salad, toss arugula with
vinaigrette and pears. Mound onto plates
and top with duck confit and Parmesan Frico.
- 1/4 cup kosher salt
- 2 pounds duck legs and thighs
- 1 bay leaf
- 8 ounces duck fat
- 1 ounce fresh thyme
Dissolve the salt in 4 cups water in
a large container. Add the duck and bay leaf, cover and refrigerate overnight.
Preheat the oven to 400 degrees F.
Once cool, pick all the meat from
the duck to use in salad.