Crispy Duck Confit With Mixed Bitter Greens Salad Recipe

Ingredients (5)

• 4 legs traditional or sous vide duck confit, brought to room temperature and gently removed from fat
• 1 teaspoon (5ml) duck fat from duck confit
• 1 pound (450g) mixed leafy bitter greens, washed and dried (see note)
• Simple vinaigrette, for dressing the salad
• Kosher salt and freshly ground black pepper