Combine the duck confit, radicchio, endive, arugula, vinaigrette, pepper, and salt in a large bowl and toss well to combine. Add the cheese and cherries and toss. Divide among 4 salad plates and serve.
Wine Pairing: Cline Zinfandel, California, most current vintage available
Duck Confit:
Combine salt, black pepper, chopped thyme, bay leaves, chopped rosemary, and 4 cloves of garlic in a medium bowl. Stir to mix well. Add the duck legs 1 at a time, firmly packing the salt mixture onto both sides. Place the duck legs on a rack set over a baking sheet, skin side-down, and top with the remaining salt mixture.
Refrigerate uncovered at least 24 hours and up to 48 hours.
Preheat the oven to 225 degrees F.
Rinse the duck under cold running water to remove the salt crust and pat dry. Place in a medium roasting pan without overlapping and cover with the duck fat. Place the remaining 2 cloves of garlic, the sprig of rosemary, and sprig of thyme on top. Cover tightly with aluminum foil and roast until falling from the bone and the fat is completely rendered, 6 to 7 hours. Remove from the oven and let cool at room temperature.
Transfer the duck to an airtight container with a lid, cover with the fat, cover, and refrigerate for up to 2 weeks.
Vanilla-Shallot Vinaigrette:
Preheat the oven to 300 degrees F.
Place the shallots in a small ovenproof saucepan. Add the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and toss to combine. Roast until tender and just beginning to color, 30 to 35 minutes. Remove from the oven and let cool. Thinly slice and place in a medium bowl.
Split the vanilla bean in half lengthwise and with the tip of sharp knife, scrape the seeds into the bowl with the shallots. Add the split vanilla pod, olive oil, vinegar, lemon juice, black pepper, sugar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon white pepper, and whisk well to combine. Toss with the Duck Confit Salad, or as desired with other ingredients.
Yield: 3/4 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2932.87 Kcal (12279 kJ)
Calories from fat	2717.7 Kcal
		% Daily Value*
Total Fat	301.97g	465%
Cholesterol	462.29mg	154%
Sodium	10421.35mg	434%
Potassium	379.63mg	8%
Total Carbs	12.78g	4%
Sugars	3.37g	13%
Dietary Fiber	3.75g	15%
Protein	54.51g	109%
Vitamin C	15.8mg	26%
Iron	3.4mg	19%
Calcium	193mg	19%

Amount Per 100 g
Calories	467.92 Kcal (1959 kJ)
Calories from fat	433.59 Kcal
		% Daily Value*
Total Fat	48.18g	465%
Cholesterol	73.76mg	154%
Sodium	1662.65mg	434%
Potassium	60.57mg	8%
Total Carbs	2.04g	4%
Sugars	0.54g	13%
Dietary Fiber	0.6g	15%
Protein	8.7g	109%
Vitamin C	2.5mg	26%
Iron	0.5mg	19%
Calcium	30.8mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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