Duck confit salad, roasted shallot, mustard, almond from Kristen Kish Cooking: Recipes and Techniques (page 79) by Kristen Kish and Meredith Erickson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Duck must cure 24-36 hours, and confit 6-7 hours. Can substitute neutral oil of your choice for grapeseed oil.

  • anya_sf on May 27, 2025

    Delicious, and fairly quick and easy to make if you purchase duck confit like I did. Half the dressing was just enough to dress the salad lightly (maybe make the full recipe next time). I couldn't find purple mustard greens, so used red leaf lettuce for a contrasting color. TJ's truffle-flavored marcona almonds were great on top. I also crisped up some of the duck skin as another topping. This made 4 main course servings.

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