Active Time

　　1 hr

　　Total Time

　　1 hr

　　

Ingredients

Serves 4,

　　1 teaspoon Dijon mustard

　　1 tablespoon Sherry vinegar

　　5 tablespoons extra-virgin olive oil

　　2 tablespoons finely chopped shallot

　　1/2 cup pecans, coarsely chopped

　　2 confit duck legs

　　3 firm-ripe Anjou or Bartlett pears (preferably red)

　　8 cups mixed greens, such as frisée (French curly endive), tender watercress sprigs, and baby spinach leaves

　　2 ounces crumbled Roquefort or other blue cheese (1/2 cup), optional

　　

Step 1

Preheat oven to 250°F.

　　

Step 2

Whisk together mustard, vinegar, and salt and pepper to taste in a large bowl. Add 4 tablespoons oil in a slow stream, whisking until emulsified, then whisk in shallot.

　　

Step 3

Heat remaining tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook pecans, stirring, until golden brown. Transfer nuts with a slotted spoon to paper towels to drain, then season with salt.

　　

Step 4

Heat skillet with any oil remaining in it over moderately high heat until hot but not smoking, then brown duck on all sides until crisp, about 5 minutes. Transfer to a cutting board and tear meat into bite-size pieces and discard bones. Keep duck warm, covered, on a baking sheet in oven.

　　

Step 5

Halve and core pears and cut lengthwise into 1/4-inch-thick slices. Add pears, greens, duck, cheese, and nuts to dressing with salt and pepper to taste, then toss gently to combine.