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To prepare duck confit: Preheat oven to350°F.Place duck leg confit (or smoked turkey leg) in a 8-inch-square baking ban. Bake for 20 to 25 minutes or until heated through and skin is crispy. (Or, for turkey thigh, place on rack in shallow baking pan; roast in 325°F oven for about 1 1/2 hours or until an instant-read thermometer inserted in thickest portion and not touching bone registers 180°F.) Remove meat from bone and slice, discarding bone; keep warm.
Meanwhile, in a large heatproof bowl, combine frisée (or mixed greens) and pistachios. Set aside.
Cook bacon in a large skilletover medium heat until crisp. Using a slotted spoon, remove the bacon, reserving the drippings in the pan. Drain bacon on paper towels; set aside. Add shallots to the reserved drippings in the pan. Cook and stir over medium heat until tender. Stir white-wine vinegar and honey into drippings. Bring to a boil; remove from heat. Drizzle half of the vinaigrette over the greens and pistachios; toss to evenly coat.
To prepare chutney: Combine pears, vinegar, onion, sugar, ginger, coriander and crushed red pepper in a large saucepan. Bring to a boil; reduce heat. Simmer, uncovered, for 30 minutes or until liquid is nearly evaporated, stirring occasionally. Season to taste with salt and pepper.
To serve, arrange greens mixture on 4 plates. Top with bacon pieces. Arrange duck (or turkey) slices on top. Top each with about 2 tablespoons of the chutney. Drizzle with the remaining vinaigrette. Serve immediately.