Salad Lyonaise with Duck Confit


For the confit

1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon fresh thyme, chopped
1 fresh bay leaf, crumbled
6 duck legs (about 3 pounds total), rinsed and patted dry, but not trimmed

For the Lyonnaise

4 cups torn escarole, or other strong-tasting greens, washed and dried
2 tablespoons extra virgin olive oil
About 1/2 pound wild boar bacon, cut into 1/2-inch cubes
2 x 200 gr package of oyster mushrooms
1 shallot, chopped
2 to 4 tablespoons sherry vinegar
1 tablespoon Dijon mustard
6 duck eggs
Salt and black pepper


For the Duck Confit

1. In a small bowl, combine salt, pepper, thyme and bay leaf pieces. Sprinkle duck generously with mixture. Place duck legs in a pan in one layer. Cover tightly with plastic wrap and refrigerate for 24 hours.

2. The next day, heat oven to 325 degrees F. Place duck legs, fat side down, in a large ovenproof skillet, with legs fitting snugly in a single layer (you may have to use two skillets or cook them in batches). Heat duck legs over medium-high heat until fat starts to render. When there is about 1/4 inch of rendered fat in pan, about 20 minutes, flip duck legs, cover pan with foil, and place it in oven. If you have used two pans, transfer duck and fat to a roasting pan, cover with foil and place in oven.

3. Roast legs for 2 hours, then remove foil and continue roasting until duck is golden brown, about 1 hour more. Remove duck from fat; reserve fat for other uses.

For the Lyonnaise

Meanwhile, in the last 20 minutes of finishing the duck in the oven:

1. Put escarole in large salad bowl. Put olive oil in skillet over medium heat. When hot, add bacon and cook slowly until crisp all over, about 10 minutes. Add shallot and oyster mushrooms, cook until softened, a minute or two. Add vinegar and mustard to the skillet and bring just to a boil, stirring, then turn off heat.

2. Meanwhile, bring a large non-stick skillet up to medium heat, add a couple nubs of butter and place the duck eggs in very gently one at a time. Reduce the heat to low and let the eggs cook Sunnyside up until all the whites are cooked and yolk begins to set. Cook eggs for 3 to 5 minutes. Remove each egg with a flat spatula and place on a tray to prepare for plating.

3. If necessary, gently reheat dressing filled with all the delicious goodies, then pour over greens (they should wilt just a bit), toss and season with salt and pepper to taste. Top each portion with a crisp duck leg and an egg and serve immediately.