Escarole with Confit Duck Gizzards, Comté, and Walnuts
Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute.
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Ingredients
- 2 (5-oz.) confit duck legs
- 2 tbsp. white wine vinegar
- 1 1⁄2 tbsp. Dijon mustard
- 1⁄2 small shallot, minced
- Kosher salt
- freshly ground black pepper
- 1⁄3 cup olive oil
- 1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried
- 4 oz. Comté cheese, cut into 1/4" pieces
- 1⁄3 cup walnuts, toasted
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