Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    legs duck confit
   4                    shallots -- finely chopped
   8                    reine plums -- quartered
  12                    walnut halves
     1/2  cup           verjus or white wine vinegar
   4      tablespoons   walnut oil
   6      cups          chicory - -- (abt 1/2 lb),
                        -- picked, washed,
                        and spun dry
                        salt -- to taste

Preparation:

Shred meat from duck leg bones, removing about 1 tablespoon pure fat adhering to outside. Shred meat into 1- to 2-inch long pieces about 1/4-inch wide. Place tablespoon duck fat in a 12- to 14-inch sauté pan, place over medium heat and add shallots. When shallots have softened, about 4 to 5 minutes. Add duck pieces and cook until crispy on outside, about 8 to 10 minutes. Remove duck pieces to a salad bowl and discard all but 2 tablespoons of fat. Add plum pieces and walnut halves and cook 1 minute. Add vinegar and reduce by half. Add walnut oil and shake pan to stir. Add chicory, toss 10 seconds, season with salt and toss into bowl. Toss salad with tongs, divide among 4 plates and serve. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A21)