Duck skin crackling in the skillet, frisée tossed with toasted hazelnuts: the vinaigrette gets its smooth, rounded depth from Domaine des Terres Rouges’ Cognac Mustard, stone-milled whole seeds blended with genuine Grande Champagne Cognac.
Serves 4 · 25 min
- Crisp 4 store-bought duck confit legs, skin side down, in a skillet over medium heat for 15 minutes, turning once, until the skin is crisp and the meat is piping hot.
- Whisk 1 tbsp of the Cognac mustard with 1 tbsp red wine vinegar and 3 tbsp olive oil.
- Toss 5 oz (150 g) frisée or mixed greens with the vinaigrette and a handful of toasted hazelnuts.
- Shred the duck, scatter it over the salad and serve warm.
The star of this recipe: Cognac Mustard, by Domaine des Terres Rouges.
