Duck Confit Salad with Warm Bacon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Tender duck confit shredded over mixed greens tossed with a warm bacon vinaigrette and toasted walnuts. This french-inspired salads ready in about 30 minutes pairs legs duck confit legs, mixed salad greens, strips, diced bacon slices into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 550 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 legs duck confit legs
• 4 cups mixed salad greens
• 3 strips, diced bacon slices
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup, chopped toasted walnuts
• 1 small, minced shallot
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. Place 2 duck confit legs skin-side down on a baking sheet and roast for 15 minutes until skin is crisp; shred meat off bones when cool enough.
2. Step 2: In a skillet over medium heat, cook 3 diced bacon strips until crisp. Remove bacon with a slotted spoon, leaving 2 tbsp bacon fat.
3. Step 3: Add 1 minced small shallot to the bacon fat and sauté for 1 minute until fragrant. Remove from heat and whisk in 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to form vinaigrette.
4. Step 4: In a large bowl, toss 4 cups mixed salad greens with the warm vinaigrette until lightly coated.
5. Step 5: Plate greens, top with shredded duck confit, crispy bacon, and 1/4 cup chopped toasted walnuts before serving.