- 3 duck confit legs
- 5 tablespoons extra-virgin olive oil
- One 10-ounce Yukon Gold potato, peeled and cut into 1/3-inch dice
- 1 small shallot, minced
- 2 teaspoons capers, coarsely chopped
- 1/4 teaspoon chopped thyme leaves
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground pepper
- 1/2 large head of Napa cabbage, finely shredded (8 cups)
- Preheat the broiler and set an oven rack 3 inches from the heat. Set the duck on a baking sheet and broil for 10 minutes, rotating the baking sheet, until the skin is crisp and browned all over.
- Meanwhile, in a large skillet, heat the oil. Add the potato and cook over moderately high heat until golden, 8 minutes. Add the shallot and cook over moderately low heat for 1 minute. Add the capers and thyme and cook for 30 seconds. Stir in the red wine vinegar and mustard and season with salt and pepper.
- Remove the meat and skin from the duck; discard the bones. Scrape away any fat that remains on the underside of the skin. Cut the skin into strips and shred the meat. In a bowl, toss the duck, cabbage and dressing. Season with salt and pepper and serve.
Juicy Pinot Noir from California's Sonoma County.