Dinner Tonight: Duck Confit And Pear Salad Recipe

1. 1

   Heat a large skillet over high heat. Add the duck leg and cook until well browned on all sides. Transfer to a cutting board. When cool enough to touch shred the meat into bite size pieces.

2. 2

   Combine the vinegar, shallot, mustard and salt and pepper to taste. Slowly whisk in the oil.

3. 3

   Halve the pear, remove the core, and slice thinly.

4. 4

   Toss the greens, duck, pear, and dressing into a large bowl. Stir until combined and then sprinkle on the Roquefort cheese. Season with salt and pepper to taste

* Per serving · 4 servings · Values may vary.

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