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Salad of Arugula and Duck Confit

Updated: Wednesday, April 23 2014, 11:23 AM CDT

Made by: John Kidd, Culinary Specialist, LLCC

Salad of
Arugula, Duck Confit, Roasted Pear, and Parmesan Frico

oz arugula

oz duck confit (see recipe below)

pears, peeled and diced

TBS Dijon mustard

TBS red wine vinegar

tsp honey

cup salad oil

cup shredded parmesan cheese

of flour


Roast pears in a 350 degree oven for
15 minutes.


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.


Duck Confit:

  • 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.

Drain the brine from the duck and discard the bay
. Place the duck, duck fat and fresh
thyme in a roasting pan. Wrap tightly foil. Place in the oven for
3 hours. Remove the foil and allow to cool.

Once cool, pick all the meat from
the duck to use in salad.


Salad of Arugula and Duck Confit

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