Warm Salad of Duck Confit with Plums, Walnuts and Chicory
| Yield: | 4 Servings |
| Categories: |
| 2 | Legs duck confit | |
| 4 | Shallots; finely chopped | |
| 8 | Reine plums; quartered | |
| 12 | Walnut halves | |
| 1/2 | c | Verjus or white wine vinegar |
| 4 | tb | Walnut oil |
| 6 | c | Chicory washed; spun dry |
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