Preheat the oven to 180'C.
Spread the walnuts on to a baking sheet and toast in the oven for about 8 minutes.
Cut the duck legs in half through the knee joint and place them on a baking sheet, skin side down. Place in the oven and cook in the oven for 20 minutes until the skin is crisp and golden brown.
Whilst the duck is cooking prepare the salad ingredients: peel and finely dice the banana shallots. Pick the leaves from the parsley and roughly chop. Pick the salad leaves. Discard all of the dark green leaves and then wash and spin the yellow and white leaves in a salad spinner.
Lay the goat cheese round on a baking sheet and gently caramelise using a chef's blowtorch.
Place the mustard, white wine vinegar and honey in a bowl with the salt. Slowly whisk in the olive oil to make s smooth dressing.
Place the frisee in a bowl, season with salt and pepper and then add the shallot, toasted walnuts and chopped parsley. Add the dressing and use tongs to mix the salad leaves and coat them with the dressing.
Place a handful of salad leaves on a plate. Top with caramelised goat cheese and a piece confit duck. Add a little more vinaigrette if desired.
«Try adding fresh pear or smoked lardons to this salad to give more flavour.»