Smoked Duck Tartine with Mixed Green Salad and Red Wine-Dijon Vinaigrette
— Serves 4
Recipe courtesy of Luisa’s Catering
A tartine (tar-TEEN) is a French open-faced sandwich. Enjoy this for lunch or a light dinner.
*Items marked in green are available from The Gourmet Corner.
Tartine
- 1 smoked duck breast, thinly sliced
- 4 slices Pain au Levain (french country bread), lightly toasted
- 8 dried figs (or plums) cut in half
Salad
Vinaigrette
- 2 tbsp. red wine vinegar
- granulated sugar, to taste
- 1 tsp. Fallot Dijon mustard
- 1 clove garlic, smashed
- 4 tbsp. San Giuliano extra virgin olive oil
- pinch of Kosher salt and freshly ground black pepper, to taste
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 and 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).
Plating
Mound salad on serving plate and place warm tartine next to it.
Tags: duck, figs, salads, sandwiches, vinaigrette