Duck Heart Salad with Wild Mushrooms Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Butter | 1 Teaspoon | |
| Duck | 1 Pound, cut in half | |
| Wild mushrooms | 1 1/2 Cup (16 tbs) | |
| Mixed greens | 4 Cup (16 tbs) | |
| Sherry vinegar | 1 Tablespoon | |
| Ground pepper | 1 To taste | |
| 1 shallot, chopped salt and pepper, to taste | ||
| 1 shallot, chopped salt and pepper, to taste | ||
Directions
In a pan, heat 1 tbsp (15 ml) of oil and melt the butter.
Brown the duck hearts for 3 to 4 minutes over high heat.
Remove from the stove and set aside.
In another pan, heat 1 tbsp (15 ml) of oil and saute the mushrooms and shallots; season and set aside.
Garnish the plates with mixed greens, wild mushrooms and duck hearts.
Heat the pan previously used to cook the duck hearts and add 2 tbsp (25 ml) of oil and sherry vinegar.
Pour over the salad, season and serve.
Brown the duck hearts for 3 to 4 minutes over high heat.
Remove from the stove and set aside.
In another pan, heat 1 tbsp (15 ml) of oil and saute the mushrooms and shallots; season and set aside.
Garnish the plates with mixed greens, wild mushrooms and duck hearts.
Heat the pan previously used to cook the duck hearts and add 2 tbsp (25 ml) of oil and sherry vinegar.
Pour over the salad, season and serve.
Chef
