- 6 duck breasts, skin and fat-on
- 1 green apple, peeled and sliced
- 2 Tablespoons butter
- 2 shallots, sliced
- ½ cup red wine vinegar
- ¼ cup water
- 20 black peppercorns
- 2 bay leaves
- ¼ cup reduced red wine
- 6 slices foie gras
- Mixed baby greens, as needed
- Balsamic vinegar, to taste
- Extra virgin olive oil, to taste
- Fleur de sel, to taste
For the Duck:
Score duck fat. Sauté duck breast,
skin side down, until rare inside. Allow meat to rest for
several minutes and slice thin.
For the Apples:
Peel and slice apples and sauté in
For the Pickled Shallots:
In a separate pan, cook shallots with red
wine vinegar, water, peppercorns, and bay leaves until softened.
Turn off heat and allow shallots to cool in the cooking liquid.
Strain the shallots and set aside, reserving the liquid. Add
the red wine and boil rapidly until reduced to a thick, syrup-like
consistency. Remove from heat and set aside.
For the Salad:
Season greens with olive oil, balsamic vinegar,
salt and pepper. Sear foie gras in its own fat until browned
on the outside. Assemble the plate with all the ingredients
and drizzle with red wine reduction.
Place the dressed salad on a plate and top
with sliced duck, sliced apples and a spoon of pickled shallots.
Wine Pairing: A late harvest Alsatian Gewurztraminer
such as the Lucien Albrecht Gewurztraminer Vendange-Tardive
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