Salade de Canard
(Duck Salad)

This dish was a popular choice of the regulars at Ma Maison in Los Angeles, when Wolfgang Puck was executive chef there. This salad combines the flavors of French, American and Japanese cuisines.

Heat oven to 550F.

Prick the duck with a fork. Place breast side up in a roasting pan and roast for 20 minutes. It is important to roast the duck breast side up. You will find that the meat will retain more of its natural juice and remain tender and moist. The breast should be crispy on the outside and pink on the inside. Remove and keep warm.

Pour off the grease and deglaze the pan with the vinegar. Add the duck stock, bring it to a boil and reduce by 2/3. Keep this sauce warm.

Saute the mushrooms in 1 tablespoon of butter together with the shallots and tarragon.

Saute the bread slices in the remaining 1 tablespoon butter. Remove the bread slices and rub them with the garlic.

Presentation: Toss the curly endive with the vinaigrette and place it in the center of a platter. Surround with tomatoes, bread slices and sauteed mushrooms. Slice the warm duck breast against the grain an arrange the slices over the endive. Pour the deglazed sauce over the slices.

Wine suggestion: A hearty Zinfandel or a Merlot.

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Chuck Taggart (e-mail chuck)