Pear and Duck Confit Salad

1. 1

   Preheat oven to 250F.

2. 2

   Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl.

3. 3

   Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.

4. 4

   Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown.

5. 5

   Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.

6. 6

   Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes.

7. 7

   Transfer to a cutting board and tear meat into bite-size pieces and discard bones.

8. 8

   Keep duck warm, covered, on a baking sheet in oven.

9. 9

   Halve and core pears and cut lengthwise into 1/4-inch-thick slices.

10. 10

    Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.