Duck Confit with Bitter Greens Salad

This crispy duck confit recipe pairs the rich, tender flavor of duck with a refreshing, slightly bitter greens salad. Inspired by the heartland and Northeast regions, this dish highlights the culinary traditions of Nebraska, South Dakota, and West Virginia, celebrating the art of preserving and slow-cooking game meat. A refined yet rustic option for any meal, it combines bold textures and fresh flavors that hunters and food lovers alike will appreciate.

  • Prep Time: 30 minutes
  • Cook Time: 2 hours

Ingredients

  • 4 duck legs
  • 2 tbsp salt
  • 1 tsp black pepper
  • 2 garlic cloves, minced (garden or locally grown)
  • 1 tsp thyme, chopped (garden or locally grown)
  • 1 bay leaf
  • 2 cups duck fat or olive oil
  • 4 cups mixed bitter greens (garden or locally grown)
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Rub the duck legs with salt, black pepper, garlic, thyme, and bay leaf. Cover and refrigerate for 12-24 hours to cure.
  2. Preheat oven to 225°F (110°C). Rinse the duck legs and pat dry.
  3. Place the duck legs in a baking dish and cover with duck fat or olive oil. Cook in the oven for 2 hours, or until the meat is tender and easily pulls away from the bone.
  4. Remove the duck legs from the fat and crisp the skin in a hot skillet over medium heat for 3-4 minutes.
  5. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the salad dressing.
  6. Toss the mixed bitter greens with the dressing and serve alongside the crispy duck confit.
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