© Frances Janisch
Active Time
Total Time
35 MIN
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

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