You are here

Duck Heart Salad With Wild Mushrooms

admin's picture
Ingredients
  Olive oil 50 Milliliter (4 Tablespoon)
  Butter 1 Teaspoon
  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
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Browned
Dish: 
Salad
Ingredient: 
Duckling
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.03158
Average: 4 (19 votes)