Chef Greg Hardesty
Elements
Indianapolis Colts

Duck confit
8 whole Duck legs, confit and bones removed,
skin still intact
2 Tbsp vegetable oil

Place large nonstick pan over medium heat. Place a small amount of vegetable oil in pan and carefully lower duck, skin side down into oil. Place pan in a 400 degree preheated oven and cook until duck is warm throughout and the skin is very, very crisp. Transfer duck to a paper towel lined plate, skin side up now and keep warm. Meanwhile, prepare salad.

Salad
1 medium to large head napa cabbage, ribs removed and cut into 1" pieces
1/2 cup Macadamia nuts, coarsely chopped
1 cup red cabbage, ribs removed and sliced very thin (as for a very fine cole slaw)
8 scallions, sliced on a bias, green part only
2 cups whole cilantro leaves
1/4 cup very small mint leaves, or large leaves chiffonaded
4 medium jalapenos, seeds and ribs removed, sliced into half moon shapes
8 large red radishes, sliced into 1/8" circles
Reserved ginger vinaigrette (recipe follows)
Salt and pepper to taste

Toss first eight ingredients in a large bowl to combine. Pour in just enough vinaigrette to coat salad (you will not need all dressing). Taste the salad and season with salt and pepper, keeping in mind the vinaigrette has soy sauce and the duck confit is highly seasoned already. Divide salad among eight plates, place a crisp, warm duck leg on each salad and serve.

Ginger vinaigrette
1/2 cup low sodium soy sauce
1/2 cup rice wine vinegar
3 Tbsp honey
2 small, peeled garlic cloves
1 cup ginger root, peeled and coarsely chopped
1 ½ cups olive oil
1 Tbsp sesame oil

Place soy sauce, vinegar, honey, garlic, and ginger in a blender. Blend on high speed for 2-3 minutes. Pour contents through a fine sieve to remove ginger fibers, pushing and squeezing solids to get all of the flavors out. Rinse out the blender cup, return the soy vinegar mixture to the blender and turn blender on high. Slowly add the oils to emulsify. This makes more vinaigrette than you will need, however it is difficult to make in smaller quantities.