Roast duck legs and crispy périgourdine salad

• 4 Brome Lake duck thighs
• 2 heads curly lettuce or chicory in pieces of about 4 cm (1.5″)
• 2 bunches watercress in pieces of about 4 cm (1.5″)
• 454 g (1 lb) fingerling potatoes
• 1 bay leaf
• 2 shallots, thinly sliced
• 150 ml (about 3/5 cup) Xeres vinegar
• 100 ml (about 1/3 cup) extra virgin olive oil
• 5 g (1 tsp) Dijon mustard
• Salt and pepper to taste

Preparing the Vinaigrette

1. Marinate the shallots in 100 ml of vinegar for 20 minutes.
2. Take the shallots out of the vinegar and set aside.
3. In a bowl, mix the mustard with 50 ml of vinegar. Blend in olive oil. Season. Set aside.

Preparing the Salad

1. Cover the potatoes with cold water, add a pinch of black pepper, salt and bay leaf. Bring to a boil and cook until done. Drain, peel and cut the potatoes into 0.5 cm pieces.
2. Place in a bowl and add the vinaigrette. Add the shallots and greens. Mix well and serve with the duck legs.