Salad Lyonaise with Duck Confit

Salad Lyonaise with Duck Confit

INGREDIENTS For the Confit: 1 1/2 teaspoons of kosher salt 1 teaspoon of freshly ground black pepper 1/2 teaspoon of fresh thyme, chopped 1 fresh bay leaf, crumbled 6 duck legs (about 3 pounds each), rinsed and patted dry but not trimmed For the Lyonnaise 4 cups of torn escarole or another strong-tasting green, washed…