DUCK BREAST WITH DUCK LIVER AND APRICOT SALAD
4 duck breast halves
Sea salt, freshly ground pepper
2 tablespoons olive oil, as needed
1 bunch scallions, trimmed to white with 1" light green
livers from the 2 ducks above, chopped
3 ounces dried apricots, coarsely chopped
1 tablespoon Moutarde Violette de Brive
2 cups bitter greens: watercress, arugula, frisee, endive
Sea salt and freshly ground pepper, to taste
Remove the breast pieces from the refrigerator, score the fat skin and lightly season with salt and pepper. Allowit to stand, lightly covered for 1 hour.
Preheat the oven to 350 degrees. Heat a heavy saute pan.
Dry off the meat and place the breasts, skin side down in the pan. Cook for 5 minutes, turning once for the last minute. Place in the preheated oven while making the salad. (5-7 minutes)
Add olive oil as needed to coat the skillet. Saute the scallions over medium heat for 2 minutes, until they wilt. Add the liver and apricots along with a little salt and pepper. Saute until the liver has lost its raw color. Pour on the balsamic vinegar and deglaze the pan. Off the heat fold in the salad greens and pour on juices from the breast meat in the oven.
Divide the hot salad among 4 warmed plates. Serve the breast pieces whole, or quickly slice diagonally and fan out over the salad.
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