Frisée Salad with Duck Leg Confit and Cranberry Gastrique

Name: Frisée Salad with Duck Leg Confit and Cranberry Gastrique
Yield: Serves 4
Ingredients: 1/2 cup plus 1⁄2 teaspoon, red wine vinegar, divided; 1/2 cup (2 ounces), frozen cranberries; 1/3 cup, sugar; 1/4 cup, ruby port; 2 fresh, thyme sprigs; 1/4 teaspoon, kosher salt; 1/4 teaspoon, pepper; 1 , shallot, minced; 2 tablespoons, white wine vinegar; 4 teaspoons, Dijon mustard; 1/2 teaspoon, table salt; 1/2 teaspoon, pepper; 2 tablespoons, extra-virgin olive oil; 2 tablespoons melted, duck fat; 1 head, frisée (6 ounces), torn into bite-size pieces; 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced thin; 1 , Granny Smith apple, cored and cut into 2-inch-long matchsticks; 4 crisped, duck confit legs (see note)

Main Courses
Vegetables
Duck
Salads

By Matthew Fairman ･ Appears in Cook's Country December/January 2023

A traditional French method produces succulent, luxurious results.

SERVES 4

TIME 55 minutes, plus 1 hour cooling

Frisée Salad with Duck Leg Confit and Cranberry Gastrique

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