👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Place the duck confit legs skin-side down on a baking sheet and roast for about 10-15 minutes, or until the skin is crispy and the meat is heated through. Let cool slightly, then shred the meat, discarding bones and excess fat.

2. 2

   In a small bowl, whisk together the minced shallots, Dijon mustard, red wine vinegar, olive oil, salt, and pepper to make the vinaigrette.

   💡 プロのコツ: Let the vinaigrette sit for a few minutes to allow the flavors to meld.
3. 3

   In a large salad bowl, combine the mixed salad greens, diced potatoes, sliced duck gizzards, and toasted walnuts.

4. 4

   Add the shredded duck confit meat to the salad bowl.

5. 5

   Drizzle about half of the vinaigrette over the salad and toss gently to combine.

   💡 プロのコツ: Don't overdress the salad initially; you can add more if needed.
6. 6

   Arrange the salad on individual plates. Top with the quartered hard-boiled eggs and croutons.

7. 7

   Serve immediately with the remaining vinaigrette on the side.

   💡 プロのコツ: This salad is best served at room temperature.