Bistro Duck Salad

Place duck leg confit or smoked turkey leg in a 8x8x2-inch baking ban. Bake in a 350 degree F oven for 20 to 25 minutes or until heated through and skin is crispy. (Or, place turkey thigh on rack in shallow baking pan; roast in 325 degree F oven about 1-1/2 hours or until instant-read thermometer inserted in thickest portion and not touching bone registers 180 degree F.) Cut meat from bone and cut into slices, discarding bone; keep warm.

Meanwhile, in a large heatproof bowl, combine the torn frisee and pistachios. Set aside.

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, reserving drippings in skillet. Drain bacon on paper towels; set aside. Add shallots to the reserved drippings in the skillet. Cook and stir over medium heat till tender. Stir vinegar and honey into drippings. Bring to boiling; remove from heat. Drizzle half of the vinaigrette over frisée and pistachios; toss to evenly coat.

To serve, arrange frisee mixture on 4 large salad plates or 4 dinner plates. Top with bacon pieces. Arrange duck or turkey slices on top. Top each with about 2 tablespoons of the Pear Chutney. Drizzle with the remaining vinaigrette. Serve immediately. Makes 4 side-dish servings.