Warm Duck Nicoise

A thoroughly decadent twist on a classic Nicoise salad – and duck works surprisingly well with the traditional tuna accompaniments, too! A few tips to making this a real winner – keep the egg yolks moist and soft, the vegetables crisp and tender and don’t overcook the duck! This is all about moist and flavorful ingredients coming together for a simple yet exotic experience.

By Sally James

Yield:
4 Servings
Course:
Entrée

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

Heat a skillet over a medium heat and add the oil.
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.
Place the beans, potatoes and olives in a bowl.
Whisk together the dressing ingredients and reserve 1 tablespoon. Toss the remainder through the salad.
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.