Escarole with Confit Duck Gizzards Comté and Walnuts

Escarole with Confit Duck Gizzards, Comté, and Walnuts

Escarole with Confit Duck Gizzards, Comté, and Walnuts

By Saveur
Serves 6

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Details
  • Servings:   6
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • american
Comments
Ingredients
  • 2 (5-oz.) confit duck legs
  • 2 tbsp. white wine vinegar
  • 1 1⁄2 tbsp. Dijon mustard
  • 1⁄2 small shallot, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄3 cup olive oil
  • 1 large head escarole, leaves torn into bite-size pieces, rinsed, and dried
  • 4 oz. Comté cheese, cut into 1/4″ pieces
  • 1⁄3 cup walnuts, toasted
Instructions

Escarole with Confit Duck Gizzards, Comté, and Walnuts serves 6 original recipe by Saveur.

View original preparation instructions

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