The salad was pretty tasty! Crisping the skin to make delicious fatty bits to sprinkle on top was a revelation -- I've never crisped skin myself and always appreciate it at restaurants. It's so easy! As for the rest of the recipe, I don't really have that much to report (um, it's a salad), but it came out nicely. And I opted to top the whole thing with a poached egg (which I overdid a little).
|See the crispy skin bits?|
Anyway, this was kind of a bummer. I don't even LOVE duck, but I'm really into the whole winter pickling, preserving, etc. thing lately and it would have been fun to move on from vegetables to meat. If I do come across duck legs, I'll buy them and confit and report back here.