Triple Duck Salad
Serves four
This is a very sophisticated and elegant salad, great for a starter for a multi-course extravaganza or, in a larger serving, can be a very satisfying meal itself.
INGREDIENTS
Sonoma Foie Gras grade “A”
8 thin slices smoked duck breast
1 confit duck leg
1 pound green beans
1 small red bell pepper
1 small garlic clove, pressed
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped mixed fresh herbs (basil, chive, tarragon, rosemary, thyme)
1 small red onion
2 red, ripe tomatoes
Salt and freshly ground black pepper
PREPARATION
Cut four ¼” slices of foie gras, and season with salt and pepper.
Julienne the duck breast very fine.
Carefully shred the confit, discarding the 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 in boiling water until tender but not mushy. Chill in an ice bath to stop the cooking and set the pretty green color. Drain and reserve.
Roast the bell pepper over an open flame. Rinse away the charred skin, remove the core and seeds, julienne, and reserve.
Mix the garlic, vinegar, olive oil, chopped 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 onion, green beans, red pepper and shredded duck leg to the bowl. Toss and verify the seasoning.
Divide this mixture among four plates. Cut each tomato into eight wedges and surround each salad with four tomato wedges. Sprinkle the julienned duck breast over the top.
Heat a heavy sauté pan until very hot. Quickly sear the slices of foie gras about 20 seconds on each side. They should be a rich, golden brown on the outside, pink and meltingly tender on the inside.
Top each salad with a piece of hot foie gras and serve immediately.