Steps: |
| -Preheat the oven to 350 degrees. |
| -Mix the mustard, shallots, vinegar and honey together in a medium bowl. |
| -Slowly whisk in the oil in a steady stream to emulsify. |
| -Season the vinaigrette to taste. |
| -Meanwhile, warm up the duck legs by heating up a saute pan to medium-high. |
| -Carefully place the legs into the pan skin-side down. The cold duck fat clinging to the legs will act as your oil. |
| -Reduce the heat to medium-low for 5 minutes. You are trying to slowly crisp up the skin. |
| -Put the saute pan into a 350 degree oven for 20 minutes. Do not flip the legs over. |
| -Pull the saute pan out and turn the legs over (skin-side up) on a resting rack to let the fat drain and the skin crisp up. |
| -Pull the bones out once the legs cool, and break up the meat into the size you want for the salad. |
| -Meanwhile, add the pear slices and the blue cheese to the vinaigrette in the bowl and mix. |
| -Gently toss your greens and chives with the pears and cheese. |
| -Divide into serving bowls. |
| -Top with the duck meat. The crispy skin on top is the best part! |
|
|
