Chef de cuisine Mark Arnao confits duck leg in duck fat flavored with star anise, cinnamon, ginger and nutmeg. He picks the meat.
He then makes a vinaigrette of rehydrated dried tart cherries, red wine vinegar, Dijon mustard, light brown sugar and olive oil. He tosses that with the duck meat as well as frisée, baby red romaine lettuce, radicchio and Belgian endive. He tops it with Danish blue cheese and spiced walnuts.