More and more specialty-food stores are selling duck confit legs, but in a pinch, rotisserie chicken works well, too. More Great Salads

Melissa Rubel Jacobson
February 2009

Gallery

© Frances Janisch

Recipe Summary

total:
35 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Juicy Pinot Noir from California's Sonoma County.