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1
Put the red beets in a small saucepan; cover with water.
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2
Repeat with the golden beets and the carrots.
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3
Cover each saucepan and bring to a boil.
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4
Reduce the heat to low and simmer until the vegetables are just tender, 15 to 20 minutes for the beets and 10 to 15 minutes for the carrots.
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5
Drain each vegetable and reserve separately.
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6
Set aside to cool.
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7
Quarter the beets.
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8
Place each vegetable including the radishes in its own nonreactive container.
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9
Combine the spices, the vinegar, verjus, sugar and salt with 3 cups water in a medium saucepan.
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10
Bring to a boil.
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11
Pour the hot brine over each vegetable, dividing the brine equally.
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12
Let cool completely before covering.
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13
Refrigerate overnight and up to 2 days in advance.
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14
Serve the vegetables cold or at room temperature.
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15
They may be stored in the refrigerator for up to 2 weeks.
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16
Heat the duck fat in a large saute pan.
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17
When the fat is hot, carefully place each duck leg in the pan, skin side down.
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18
Cook the legs over medium-high heat for 2 or 3 minutes on each side, or until lightly browned on both sides and heated through.
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19
Remove the legs from the pan and set aside on a clean paper towel to drain briefly before serving.
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20
For the salad: In a small bowl, whisk together the sherry vinegar, Dijon mustard, and extra-virgin olive oil.
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21
Season, to taste, with salt and pepper.
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22
Toss the greens with the vinaigrette and drizzle with a few tablespoons walnut oil.
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23
To serve place an equal amount of greens on each plate.
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24
Place a few pickled beets, carrots and radishes on each plate.
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25
Lay the warm duck leg over the greens, garnish with goat's milk cheese and serve at once.
