Pear and Duck Confit Salad

1 tsp. Dijon mustard

2 confit duck legs

1  Tbsp. sherry vinegar

3 firm pears (preferably red)

6 Tbsp. extra-virgin olive oil

8 c mixed greens

2 Tbsp. finely chopped shallot

2 oz. crumbled blue cheese

½ c pecans, coarsely chopped

Directions:  (Preheat oven to 250^•)

1.     Whisk together mustard, vinegar, salt & pepper in large bowl.  Add 4 Tbsp. oil in a slow stream, whisking until emulsified, then whisk in shallot.

2.     Heat remaining oil in a 10-inch heavy skillet over moderate heat then cook pecans, stirring until golden brown. Transfer nuts with slotted spoon to paper towels to drain, then season with salt.

3.     Heat skillet with any oil remaining over moderately high heat until hot, 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 the oven.

4.     Halve and core pears and cut lengthwise into ¼ inch thick slices.  Add pears, greens, duck, cheese, and huts to dressing, with salt & pepper to taste then toss gently to combine.