Warm Duck-And-Cabbage Salad

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3 duck confit legs

5 tablespoons extra-virgin olive oil

One 10-ounce Yukon Gold potato, peeled and cut into 1/3-inch dice

1 small shallot, minced

2 teaspoons capers, coarsely chopped

1/4 teaspoon chopped thyme leaves

3 tablespoons red wine vinegar

2 teaspoons Dijon mustard

Kosher salt and freshly ground pepper

1/2 large head of Napa cabbage, finely shredded (8 cups)

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