Serious Eats: Recipes
Dinner Tonight: Duck Confit and Pear Salad
Just add salad!
I've arrived at duck confit salad because of an embarrassment of riches. I've had at least four legs over the past couple months (and have loved every one), but it was time to see what else this preserved item could do. Who knew? Maybe I was wasting my wonderfully cooked legs and wasn't exploring the many other options out there. I remembered seeing duck confit on a salad and started searching. When I came across this simple recipe for duck confit and pear salad, I decided to see what it could do for me and my duck fat covered friend.
The deeply flavored meat accents the salad without completely overwhelming it in duck fat goodness. And a little bit goes a long way—a leg of duck confit can be destroyed in a matter of minutes, but mixed up with a lot of other veggies, a leg can be split between two people. It's the economical choice. That said, there is something wonderful about duck fat goodness and indulging yourself in confit when you have the chance. I did feel better about myself when I finished the salad, which is always a plus. But I missed the event of eating something that had been cooked in its own fat.
I made my own duck confit, which is a long, drawn-out process, but you can make a bunch of legs at one time. If you can't be bothered to spend an entire weekend on the process, then there are some premade legs available at Whole Foods and other fine grocers.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.