Smoked Duck Salad With Potatoes And Haricots Verts

Recipe Ingredients

1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Champagne or white wine vinegar
7 tablespoons	105ml	Hazelnut oil
1		Shallot - minced
4		Cornichons - minced
2 tablespoons	30ml	Chopped chives
1 tablespoon	15ml	Chopped tarragon
1/2 teaspoon	2.5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Freshly-ground white pepper - or to taste
1		Bay leaf
2		Garlic cloves - peeled
1 tablespoon	15ml	Coarse sea salt
1/2 lb	227g / 8oz	Haricots verts - trimmed
16		Baby Yukon Gold or fingerling potatoes - scrubbed
2 oz	56g	Mesclun or baby arugula - (to 3)
1 lb	454g / 16oz	Smoked duck breast
1/2		Cherry or grape tomatoes - halved
1/4 cup	36g / 1.3oz	Toasted chopped hazelnuts

Recipe Instructions

Combine the mustard and vinegar in a small bowl and whisk to blend. Whisk in the hazelnut oil until emulsified. Add the shallot, cornichons, chives and tarragon and whisk again. Season with salt and pepper to taste. Set aside.

Combine the bay leaf, garlic and sea salt in a large pot and add 3 quarts water. Bring to a boil. Add the haricots verts and blanch until tender, 3 to 5 minutes. Remove the beans with a slotted spoon and pat dry. Add the potatoes to the water and boil until tender, 15 to 20 minutes. Drain, reserving 2 tablespoons cooking water. Cool the potatoes for about 10 minutes, then slice them into one-fourth-inch slices. Cut the haricots verts into 1-inch pieces. Combine in a large bowl.

Add the reserved cooking water to the vinaigrette and whisk to blend. Pour the dressing over the potato mixture and toss with rubber spatula to coat completely. Season with salt and more pepper if needed.

Divide the mesclun among 4 serving plates. Divide the potato-bean mixture among the plates, spooning it onto the greens. Cut the duck into thin slices, then crosswise into half-inch-wide strips. Strew the duck slivers over the potato mixture. Arrange the tomato halves around perimeter. Sprinkle with toasted hazelnuts and serve.

This recipe yields 4 servings.

Each serving: 557 calories; 37 grams protein; 33 grams carbohydrates; 6 grams fiber; 32 grams fat; 3 grams saturated fat; 162 mg. cholesterol; 2,303 mg. sodium.

Source:
The Los Angeles Times, 07-28-2004

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