1 pound baby beets; 1 bunch red and 1 bunch yellow, peeled and trimmed
1 pound baby carrots, peeled and trimmed,
2 bunches breakfast radishes, tops trimmed, halved lengthwise
2 teaspoons coriander seeds
2 teaspoons mustard seeds
1 teaspoon allspice
4 cardamom pods
2 fresh bay leaves
3 sprigs fresh thyme
2 1/2 cups red wine vinegar
2 1/2 cups verjus
1 1/2 cups sugar
2 tablespoons salt
3 cups water
3 tablespoons rendered duck fat or vegetable oil
4 legs duck confit
For the salad:
2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large head frisee, washed and trimmed
1 bunch arugula, washed
Few tablespoons walnut oil
Goat's milk cheese, for garnish (recommended: Humboldt Fog cheese)
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