Warm Salads of Grilled Duck Breast

Name: Warm Salads of Grilled Duck Breast
Yield: Serves 6
Cuisine: French
Ingredients: 1 bunch chives, finely chopped; 1 handful crisp leaves [such as baby cos lettuce hearts], washed and spin-dried; 40 ml extra virgin olive oil; 60 ml hazelnut oil; 1 small eschalot, finely diced; 20 ml aged sherry vinegar; 1-2 small, quite firm pears [such as Josephine or Corella]; 1 clove garlic, finely chopped; 1-2 small, quite firm pears [such as Josephine or Corella]; 1-2 small, quite firm pears [such as Josephine or Corella]; 4-5 Aylesbury duck breasts, removed from the fridge 15 minutes before cooking; 125 ml verjuice; 1 handful crisp leaves [such as baby cos lettuce hearts], washed and spin-dried; 2 handfuls mesclun, washed and spin-dried; 300 g mixed mushrooms [such as Slippery Jack, King Brown, shiitake or oyster], stalks trimmed; 300 g mixed mushrooms [such as Slippery Jack, King Brown, shiitake or oyster], stalks trimmed; 2 small heads garlic [preferably the purple variety]; extra virgin olive oil, for cooking; 300 g mixed mushrooms [such as Slippery Jack, King Brown, shiitake or oyster], stalks trimmed; freshly ground white pepper; 300 g mixed mushrooms [such as Slippery Jack, King Brown, shiitake or oyster], stalks trimmed; 300 g mixed mushrooms [such as Slippery Jack, King Brown, shiitake or oyster], stalks trimmed; 300 g baby green beans, tops snapped off; sea salt

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

This rich salad combines sautéed wild mushrooms or the beautiful King Brown mushrooms with roasted garlic cloves, and raw pear to provide freshness. A sherry vinegar-based vinaigrette using both hazelnut and extra virgin olive oil creates the perfect balance.

Ingredients

300 g baby green beans, tops snapped off
sea salt
2 small heads garlic [preferably the purple v

Europe
Oceania
Australian
Australia
France
Starter
Mediterranean
Gluten-free

Method

Preheat the oven to 160°C. Cook the beans in plenty of boiling salted water for 3 minutes or so, keeping them on the firm side, then drain and refresh under cold running water. Drain well.
Moisten the heads of garlic with extra virgin olive oil, then w