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Ingredientes
- 1 whole duck breast
- 2 tbsp. red wine vinegar
- 1/2 c. duck stock
- 1 tbsp. unsalted butter
- 1/4 pound mushrooms, preferably Japanese tree mushrooms
- 1 tbsp. chopped shallot
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. unsalted butter
- 4 slices French bread, cut 1/2 inch thick
- 1 garlic clove, cut in half
- 1 head curly endive, washed and crisped
- 1/4 c. Vinaigrette Dressing (see below)
- 3 med. tomatoes, blanched, peeled, seeded and cut into 1/4 inch dice
Direcciones
- Preheat oven to 550 degrees. Prick duck breast with fork. Place fat side down on rack over broiling pan and roast till outside is crisp but inside is still pink, about 20 min. Keep duck breast hot but let stand at least 5 min before slicing.
- Pour off grease and deglaze pan with vinegar. Add in duck stock. Bring to boil over direct heat and cook till liquid is reduced by about 2/3.
- Meanwhile, heat 1 Tbsp. butter in 10-inch skillet over medium-high heat. Add in mushrooms, shallot and tarragon and saute/fry 1-2 min.
- Just before ready to serve, heat remaining butter in skillet and saute/fry bread slices on both sides till very crisp. Remove and rub with garlic clove.
- Toss endive with vinaigrette. Mound in center of serving plate. Surround with tomato, sauteed bread and mushrooms. Slice duck breast against the grain and arrange over endive. Pour deglazed sauce over duck and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 246g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 87 | 33% |
| Total Fat 9.79g | 12% |
| Saturated Fat 3.95g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 486mg | 20% |
| Potassium 593mg | 17% |
| Total Carbs 30.92g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.87g | 3% |
| Protein 13.48g | 22% |
