Spinach Salad with Duck Confit and Goat Cheese Crostini

Source: Keith Hammerich,Chef Instructor, City College of San Francisco

Recipe Type: | Seasons: , , ,

Makes 4 legs


Duck confit

4 duck legs with thighs
3 tablespoons kosher salt
5 garlic cloves, peeled and chopped
1 shallot, peeled and chopped
1 bunch fresh thyme
1 teaspoon freshly cracked black pepper
8 cups rendered duck fat

4 ounces red wine
4 ounces tomato paste
4 ounces red wine vinegar
4 ounces honey
1 tablespoon sugar
1 tablespoon salt
1 tablespoon prepared mustard
¼ teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 tablespoon A-1 steak sauce
1 teaspoon black pepper
1pint salad oil

2 legs duck confit
12 ounces spinach
8 ounces assorted mushrooms, sautéed
2 red onions, peeled, sliced and grilled
6 ounces bacon or pancetta, diced, cooked crisp and drained
5 ounces dressing
1 baguette, sliced and toasted for crostini
4 ounces goat cheese


For the duck confit

  1. Cover the duck legs with salt, garlic, thyme, black pepper and cover with plastic wrap. Store in refrigerator overnight or for up to two days.

  2. Preheat oven to 275-300 degrees. Melt the duck fat in an oven proof saucepan or casserole large enough to hold duck legs. Rinse seasoning off the legs and pat dry. Place the legs in the fat, making sure they are submerged. Bake in the oven for approximately 2 hours.
  3. Remove the casserole from oven, allow to cool, and store the duck legs in the fat. They will keep for several weeks in the refrigerator or wrap them individually and store in the freezer.

For the dressing

  1. Place all dressing ingredients in a blender. Process until smooth and emulsified.

For the salad

  1. Bring the duck legs to room temperature, discard the skin and shred the meat.

  2. Place the shredded duck meat in a large bowl along with the spinach, sautéed mushrooms, grilled onions, and bacon or pancetta. Toss with the dressing.
  3. Spread the goat cheese on to the crostini and serve alongside the salad. You may either divide the salad and crostini among four plates or serve family style with the salad in the bowl and the crostini on a platter.


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