Duck Confit Salad with Great Northern Beans

If you’ve got the time, use dried white beans cooked in duck stock instead of the canned beans.

• 3 Tbs. olive oil
• 1 Tbs. red-wine vinegar
• Salt and freshly ground black pepper
• 2 cups canned Great Northern or navy beans, rinsed and drained well
• 1 cup bite-size pieces duck confit, preferably from the leg and thigh (skin removed)
• 4 cups mesclun or mixed greens
• 1 small fennel bulb, trimmed, outer fibers peeled, bulb halved and sliced as thinly as possible

In a small bowl, whisk the oil into the vinegar; season with salt and pepper. Put the beans, duck, greens, and fennel in a large bowl and toss with the vinaigrette. Adjust the seasonings and serve.