By now, if you have made some of my salads, you can see I like pears & apples with blue cheeses! You can get duck confit at Oyama Sausage**.
Makes 4 Servings
1 tsp. Dijon mustard
1 Tbsp. Sherry vinegar
5 Tbsp. EVO
2 Tbsp. finely chopped shallot
½ cup pecans, coarsely chopped
2 duck confit legs**
3 firm-ripe Anjou or Barlett pears, preferably red ones
8 cups mixed greens, such as frisee, tender watercress sprigs & baby spinach leaves
2 oz. crumbled Roquefort or other blue cheese
Salt & freshly ground black pepper to taste
Preheat the oven to 250 F.
Whisk together mustard, vinegar & salt & pepper in a small bowl. Very slowly whisk in 4 Tbsp. EVO in a slow stream, whisking constantly until emulsified; (ingredients will come together forming a thickened, shiny dressing); whisk in shallot. Set dressing aside while you make the salad.
Heat the remaining tablespoon of EVO in a 10” heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer the nuts with a slotted spoon to paper towels to drain; season to taste with salt.
Heat the 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. Transfer to a cutting board & tear the meat into bite-size pieces & discard the bones. Keep duck warm, covered, on a baking sheet in the oven.
Halve & core the pears; cut length-wise into ¼” slices. Arrange the greens on 4 dinner plates, place the pear slices on top of the greens followed by the duck, cheese & pecans. Drizzle each salad with the dressing & serve immediately.
Tip: using a melon baller makes quick & neat work when coring pears.
**If you would like to check out Oyama, please see My Source List.