the Crispy Shallots: Using a tall pot, heat enough oil to cover at least 2 1/2 to 3 inches to fry the shallots. (If you have a deep fat fryer this is easiest to use). 2. Once your oil is heated to 300 degrees, shave the shallots thinly and evenly using a mandolin. 3. Place the sliced shallots into a large bowl, season with salt, and dredge thoroughly with flour. 4. Shake any excess flour off and fry the shallots until golden. 5. Reserve shallots until finishing the salad. 6. Warm the honey, Sherry Vinegar and Champagne Vinegar in a small pan to dissolve the honey. Reserve this Vinegar blend. 7. Brush a small skillet (a nonstick pan works easiest for this task) with a tiny bit of oil on high heat. Drop the duck legs in to the pan and turn down to medium/low heat. Render the duck legs crisp, about 7-10 minutes. Save any rendered duck fat to additionally dress the salad. 8. When cool to the touch, chop or tear them into small chunks. 9. Shave the fennel thinly using a mandoline into a large mixing bowl. 10. Add half of the Vinegar mix as well as a fair shake of salt to season. 11. Mix and then add the Kale, dates and the warm duck confit, as well as the rendered fat. 12. Toss well and adjust the seasoning to taste with additional vinegar mix, salt and pepper.