inspochef
Back to Marguerite Lavigne
Crispy Duck Confit & Slow-Roasted Apricot Salade

Crispy Duck Confit & Slow-Roasted Apricot Salade

A Parisian bistro lunch basking in the California sun. We slowly render rich duck confit until shatteringly crisp, then use a spoonful of that golden fat to slow-roast fresh summer apricots until they're jammy and caramelized. Tossed with bitter greens, crisp shallots, and a bright Champagne vinaigrette, it's a rich, bright, and unapologetic midday feast.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 32 minutes
2
easy
saladlunch
duck confitsummer saladcalifornia frenchbistro lunch+1

Save a copy to your collection for editing

Timeline

38 minutes
0m10m20m30m38m
Render duck fat
10m
Whisk vinaigrette
5m
Roast duck legs
10m
Roast apricots & shallots
12m
Dress the greens
Assemble the salad

Ingredients

  • 2 whole duck confit legs(Pre-made, preferably stored in their own fat)
  • 4 whole fresh apricots(Halved and pitted, slightly firm is fine as they will roast)
  • 1 whole large shallot(Thinly sliced, divided)
  • 5 oz frisée or mixed bitter greens(Washed and torn into bite-sized pieces)
  • 2 tbsp Champagne vinegar
  • 1 tsp Dijon mustard(Don't skip this, it binds the vinaigrette)
  • 1/2 tsp honey
  • 1/4 cup extra-virgin olive oil(A bright, grassy California olive oil works best here)
  • 1/4 cup fresh tarragon leaves(Roughly chopped)
  • 1/4 cup toasted Marcona almonds(Roughly crushed)
  • 1 pinch flaky sea salt(For finishing)

Instructions

  1. 1

    Preheat your oven to 400°F (200°C). Place 2 duck confit legs skin-side down in a cold cast-iron skillet. Set it over medium-low heat. We want to gently coax out the fat without burning the skin—this takes about 10 minutes. Let it go slow; patience is your friend here.

    10 min

    Tip: Starting in a cold pan is the secret to rendering the maximum amount of fat for extra crispy skin.

  2. 2

    While the duck is doing its thing, let's make a snappy vinaigrette to cut the richness. In a medium bowl, whisk together 2 tbsp Champagne vinegar, 1 tsp Dijon mustard, and 1/2 tsp honey. Slowly stream in 1/4 cup extra-virgin olive oil while whisking until beautifully emulsified. Stir in 1/2 large shallot (save the rest for the roasting pan).

    5 min

    Tip: If your vinaigrette breaks, just add a few drops of warm water and whisk vigorously.

  3. 3

    Once the duck skin is looking golden, flip the legs skin-side up. Pop the skillet into the hot oven. Let them roast for 10 minutes to heat the meat all the way through.

    10 min

    Tip: Keep the handle of the cast iron wrapped in a towel so you don't burn your hand later. I've learned that the hard way one too many times!

  4. 4

    Carefully pull the skillet out of the oven. Nest 4 fresh apricots (halved and pitted) cut-side down right into that bubbling, glorious duck fat. Scatter the remaining 1/2 large shallot around the pan. Return to the oven and slow-roast until the apricots are jammy, blistered, and caramelized, about 12 minutes.

    12 min

    Tip: The apricots will soak up the savory duck fat while releasing their own sweet juices into the pan. It's absolute magic.

  5. 5

    In a large serving bowl, gently toss 5 oz frisée or mixed bitter greens and 1/4 cup fresh tarragon leaves with half of your prepared vinaigrette. The bitterness of the frisée is exactly what we need to balance the sweet fruit and rich duck.

    3 min

    Tip: Dress the greens right before serving so they stay perfectly crisp and lifted.

  6. 6

    Pull the skillet from the oven. Arrange the crispy duck legs (you can shred the meat or leave them whole) and those gorgeous, jammy apricots over your dressed greens. Drizzle the salad with the remaining vinaigrette. Shower the whole affair with 1/4 cup toasted Marcona almonds and a heavy pinch of 1 pinch flaky sea salt. Serve immediately!

    3 min

    Tip: Make sure to scrape any of those caramelized shallot bits from the pan and scatter them over the salad too.

Chef's Notes

Listen, making duck confit from scratch is a beautiful weekend project, but on a Tuesday afternoon? Buy the good quality pre-made duck legs. The real magic here is using that glorious, rendered gold (duck fat) to slow-roast summer apricots until they taste like pure California sunshine. It’s rich, it’s bright, and if you serve this with a slightly chilled, crunchy natural Gamay, you might just skip your afternoon meetings.

Frequently Asked Questions

How long does Crispy Duck Confit & Slow-Roasted Apricot Salade take to make?

Crispy Duck Confit & Slow-Roasted Apricot Salade takes about 47 minutes total. That includes 15 minutes of prep and 32 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Crispy Duck Confit & Slow-Roasted Apricot Salade?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Crispy Duck Confit & Slow-Roasted Apricot Salade?

The main ingredients are: duck confit legs, fresh apricots, large shallot, frisée or mixed bitter greens, Champagne vinegar, Dijon mustard, honey, extra-virgin olive oil, fresh tarragon leaves, toasted Marcona almonds, flaky sea salt.

What type of meal is Crispy Duck Confit & Slow-Roasted Apricot Salade?

Crispy Duck Confit & Slow-Roasted Apricot Salade is categorized as: salad, lunch.