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DUCK SALAD
Foie Gras
8 thin slices of duck breast
1 confit duck leg
1 pound haricots vert
1 small garlic clove, pressed
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp chopped mixed fresh herbs (basil, chive, tarragon, thyme, rosemary)
1 small red onion
2 ripe red tomatoes
salt and pepper
Cut 1/4" slices of foie gras and season with salt and pepper. Julienne the duck breast very finely. Shred the confit, discarding bone, fat and skin. Put a large pot of salted water on to boil. Snap the ends off the beans and remove any strings, cook until tender. Chill in an ice bath to retain color.
Mix the garlic, vinegar, olive oil, herbs, salt and pepper.
Cut 2 thin slices from the center of the red onion. Cut them in half and separate into slivers. Add the onions, haricots vert and shredded duck leg to the dressing in a large bowl, toss and test seasonings. Divide this mixture onto 4 plates. Cut each tomato into 8 wedges and put 4 wedges on each plate. Sprinkle the julienne duck breast over the top.
Heat a sauté pan to very hot. Quickly sear the foie gras. Top each salad with a piece of hot foie gras and serve immediately. |
