Warm Duck and Cabbage Salad
Ingredients
- 3 duck confit legs
- 5 tablespoons extra-virgin olive oil
- One 10-ounce Yukon Gold potato, peeled and cut into 1/3-inch dice
- 1 small shallot, minced
- 2 teaspoons capers, coarsely chopped
- 1/4 teaspoon chopped thyme leaves
- 3 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground pepper
- 1/2 large head of Napa cabbage, finely shredded (8 cups)
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