INGREDIENTS

  • 2 duck breasts, skin and sinew removed
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 3/4 pound green beans, lightly blanched
  • 12 fingerling potatoes, halved and boiled until tender
  • 1/3 cup Nicoise olives
  • 2 hard boiled eggs, quartered

Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon red wine
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Dijon mustard

DIRECTIONS

  1. Heat a skillet over a medium heat and add the oil.
  2. Sauté the duck breasts for 5-6 minutes each side or until cooked as desired. I prefer it still just a little pink inside. Cover with foil and allow to rest for 10 minutes before slicing. The duck can also be chilled to serve as a cold salad.
  3. Place the beans, potatoes and olives in a bowl.
  4. Whisk together the dressing ingredients and reserve 1 tablespoon. Toss the remainder through the salad.
  5. To serve, slice the duck thickly. Arrange vegetables and eggs on plates or a platter. Top with the duck and drizzle with the reserved dressing.
  • Yield:

    4 Servings

  • Course:

    Entrée