Smoked Duck Tartin With Mixed Green Salad With Red-wine And Dijon Vinaigrette
Time 15 minutes
1 smoked duck breast, thinly sliced
4 slices of Pain au Levain (french country bread), lightly toasted
8 dried figs (or plums) cut in half
2 Tbsp. red-wine vinegar
sugar, to taste
1 tsp. Dijon mustard
1 clove garlic, smashed
4 Tbsp. olive oil
pinch of Kosher salt
freshly ground black pepper, to taste
Salad (or purchase an organic bagged mix):
1 cup baby romaine leaves
1 cup mâche
1 cup oak leaf lettuce
1 cup mizuna or baby spinach leaves
How to make it
Combine the vinegar with the sugar, mustard and garlic in a small bowl and whisk in the olive oil. Season with salt and pepper to taste. Set aside.
Preheat oven to 400 degrees. Lay the lightly toasted bread on a baking sheet. Top each slice of bread with 4-5 slices of smoked duck and 4 fig/plum halves. Place in oven and bake until fat from duck starts to render a crisp a little, 5-8 minutes.
Remove the garlic clove from the vinaigrette. Just before serving, toss the greens in a large bowl with just enough of the vinaigrette to lightly coat them (you may not need all of the vinaigrette).
Place salad on serving plate and place tartin next to it. Enjoy this for lunch or a light dinner :-)