A colorful mix of tart greens — white and red endive, arugula, watercress, pea greens — is good for this salad. You’ll find canned duck leg confit in a can.

Serves 4
2 confit duck legs
1 small bulb fennel
1 medium head white Belgian endive
1 medium head red Belgian endive or one more white one
1 quart lightly packed arugula or a bunch of watercress or pea greens
1/2 cup coarsely chopped walnuts
1/2 cup/3 oz crumbled feta cheese

For the dressing
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Salt and pepper
Juice of half a lemon
1/4 cup walnut oil
1/4 cup vegetable oil

1. Scrape as much of the fat as possible from the duck legs and reserve for another use. Heat a small frying pan and add the duck legs, skin side down. Fry over medium heat until the legs are lightly browned and the skin is crisp, 7-8 minutes; turn and brown the other side — the meat should fall easily from the bones. Drain, let the legs cool briefly and pull the meat and skin into shreds, discarding the bones. Set the meat aside (keeping it warm if you like).

2. Halve the endives lengthwise and cut in 1/2-inch slices. Trim, halve, and very thinly slice the fennel, if possible using a mandoline slicer. Discard tough stems from arugula, watercress or pea greens. Wash the arugula or other greens, dry them thoroughly and mix in a large bowl.

3. For the dressing: whisk the vinegar, lemon juice, and mustard with a little salt and pepper in a bowl until smooth. Whisk in the oil in a slow stream so the dressing emulsifies and thickens slightly. Taste and adjust seasoning, going lightly on salt as the duck adds salt.

4. To finish: add the walnuts and feta cheese to the salad greens and toss to mix. Taste and adjust seasoning. Add the shredded duck, toss again, and pile the salad on serving plates.