Provided by Bryan Miller
Categories salads and dressings
Time 25m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper. Place in bottom of large mixing bowl. Toss well with chicory. Arrange salad on 4 serving plates.
- Peel mangoes and arrange slices around rim of dishes.
- Saute French bread slices in 2 tablespoons of the butter until golden. Remove and rub with garlic cloves. Keep them warm.
- In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes). Keep warm.
- Deglaze pan with 2 tablespoons red-wine vinegar and add stock. Reduce by half. Set aside. In another pan saute mushrooms and shallots in 2 tablespoons butter. When cooked, place over salads. Slice warm duck breasts and distribute over middle of salads. Place French bread on plates. Reheat sauce, check for seasonings and pour over duck slices. Serve immediately.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 25 grams, Carbohydrate 35 grams, Fat 43 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 14 grams, Sodium 1121 milligrams, Sugar 25 grams, TransFat 1 gram
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