Pickled Onions

1 red onion, thinly sliced ½ cup red wine vinegar 1 tablespoon grapeseed oil Sugar and salt to taste

Salad

2 legs/thighs prepared duck confit (available at specialty food markets; see Note)
2 tablespoons grapeseed oil

3 bunches frisée, coarsely chopped

1 bunch arugula, stems removed

¼ cup pickled onion (see recipe below)

8 ounces blue cheese, crumbled

Salt and pepper to taste

1 tablespoon olive oil

Saba to taste (see Note)

Make the Pickled Onions: Combine all the ingredients and mix well.

Make the Duck: Debone the duck and shred the meat. Heat a me-dium-sized sauté pan over medium heat. Pour in the grapeseed oil. Add the duck to the hot pan and sauté until crispy. Set aside.

Meanwhile, toss together the greens, onions, blue cheese, and salt and pepper. Drizzle with olive oil and saba to taste. Top with the warm duck and serve immediately.

Note: Saba can be purchased at European markets. Chinese roast duck can be substituted for the duck confi t.

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