Wild Duck Breast and Foie Gras Salad
- Yield: 2 Servings
Casanova recommended foie gras as one of the best delicacies to serve your intended. This combination is both seductive and unusual.
- 1 wild duck or farm-raised duck: Mallard, Pintail, Black Duck
- 3 ounces duck foie gras
- 1 tablespoon butter
- 1 teaspoon extra virgin olive oil
- sea salt
- freshly ground pepper
- 2 quail eggs
- 2 ounces mesclun salad, about 2 cups
- 1/2 cup vinaigrette
- 6 cherry tomatoes
- 8 cucumber slices
- To Prepare the Duck: Debone the duck by placing it breast side up with cavity facing you. Grasp the left thigh, pull it away from the carcass, and then cut down through the joint to separate it. Turn the duck so the neck faces you and remove the other thigh. Remove the breast by running the knife along one side of the breastbone and scaping the meat off along the rib cage. Cut through and detach the wing joint at the shoulder. Repeat on the other side. Finally, cut away the wing joint attached to each breast, leaving 2 duck "steaks." Lightly salt and pepper and reserve. (the legs are tough and usually stewed)
- To Prepare the Foie Gras: Using a sharp knife dipped in hot water, cut the foie gras (liver) into 2 equal portions. Lightly salt and pepper and dust with flour, brushing off any excess. Reserve.
- To Prepare the Quail Eggs: Carefully crack the eggs to keep the yolks intact, into two small dishes or cups and reserve.
- To Prepare the Greens: Wash and thoroughly drain the greens and reserve in a mixing bowl.
- To Prepare the Salad: In a medium sauté pan, heat 2 tablespoons of butter and 1 tablespoon of oil. When the butter begins to brown, add the breasts, skin side down. Sauté for about 1 1/2 minutes. Then, turn the breasts and cook an additional 1 1/2 minutes for medium rare, depending on the thickness of the duck breasts. Increase the cooking time to suit individual taste. Remove from the pan and set aside.
- Immediately drain the fat from the pan and return to medium heat. Add 1 tablespoon of butter. When the butter just begins to brown, carefully pour in the quail eggs and cook to taste; I prefer just set. Transfer the fried quail eggs to a plate with a spatula.
- Immediately add the slices of foie gras and sauté them for about 10 seconds per side. Do not overcook, the liver should be pink inside. Transfer the foie gras slices to the same plate as the the quail eggs.
- To Compose the Salad: add the vinaigrette to the prepared greens and toss. Divide the greens, cherry tomatoes, and cucumber slices betweed two serving plates.
- Cut the duck breasts into thin diagonal slices and arrange slices on the plates next to the greens. Place a slice of foie gras on the greens and a quail egg on the foie gras. Serve immediately.
- Hint: Use duck bones and legs to make duck stock or soup.
- Course: Appetizer