| No images? Click here  Crispy Duck Confit With Mixed Bitter Greens Salad  If you go to the trouble of making traditional duck confit, then we owe it to you to offer some ideas for how best to serve it. For our traditional duck confit recipe, we like to keep the French classic bistro vibes going by serving it as part of a light meal, crisping up the duck legs and pairing them with a simply dressed salad of bitter greens. When you can't hop on a flight to Paris, this weeknight dinner might just be the next best thing. (Note that this recipe also works great with sous vide duck confit.) The kitchen essential  A Chef's Press Use one or two Chef's Press weights to press down on the duck legs while they're browning. This keeps the skin in even contact with the surface of the skillet. More duck recipes for our duckstravaganza
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