Duck Heart Salad with Wild Mushrooms
|Olive oil||50 Milliliter (4 Tablespoon)|
|Duck hearts||1 Pound, cut in half (500 Gram)|
|Wild mushrooms||375 Milliliter (Girolle, Chanterelle, Oyster Mushrooms, 1 1/2 Cups)|
|Mixed greens||1 Liter (4 Cups, Radicchio, Boston, Curled)|
|Sherry vinegar||15 Milliliter (1 Tablespoon)|
|Ground pepper||To Taste|
|Shallots||1 , chopped|
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.