Lavender-Infused Duck Confit Salad with Cherry Vinaigrette

Instructions

1. 1

   Rinse duck legs and pat them thoroughly dry with paper towels. In a small bowl, mix together kosher salt, black peppercorns, and dried lavender buds. Generously coat the duck legs with this mixture, ensuring they are fully covered. Place duck legs in a non-reactive dish, cover, and refrigerate for at least 12 hours, or up to 24 hours, to cure.

   ~15 min
2. 2

   Preheat your oven to 300°F (150°C). Melt duck fat in a large pot or oven-safe Dutch oven over medium heat. Carefully place the cured duck legs into the melted duck fat, ensuring they are fully submerged. If needed, add more duck fat.

   ~10 min
3. 3

   Cover the pot with a lid and transfer it to the preheated oven. Confit the duck legs for 2 to 2.5 hours, or until the meat is very tender and pulls away easily from the bone.

   ~150 min
4. 4

   Remove the duck legs from the duck fat using a slotted spoon and place them on a baking tray lined with parchment paper. Reserve the duck fat for future use. Allow the duck legs to cool slightly.

   ~5 min
5. 5

   While the duck is cooling, prepare the cherry vinaigrette. In a small bowl, whisk together the halved cherries, red wine vinegar, and Dijon mustard. Slowly drizzle in the extra virgin olive oil while whisking continuously until emulsified.

   ~5 min
6. 6

   Once the duck legs are cool enough to handle, shred the meat from the bones using two forks. Discard the bones and skin.

   ~10 min
7. 7

   In a large mixing bowl, gently toss the shredded duck confit with about half of the cherry vinaigrette. Add the mixed greens to the bowl and toss again to coat lightly with the vinaigrette.

   ~3 min
8. 8

   Divide the dressed salad among serving bowls. Sprinkle with toasted slivered almonds and drizzle with the remaining cherry vinaigrette.

   ~2 min