Duck Salad Recipe

• 1 whole duck breast
• 2 tbsp. red wine vinegar
• 1/2 c. duck stock
• 1 tbsp. unsalted butter
• 1/4 pound mushrooms, preferably Japanese tree mushrooms
• 1 tbsp. chopped shallot
• 1 tbsp. chopped fresh tarragon
• 1 tbsp. unsalted butter
• 4 slices French bread, cut 1/2 inch thick
• 1 garlic clove, cut in half
• 1 head curly endive, washed and crisped
• 1/4 c. Vinaigrette Dressing (see below)
• 3 med. tomatoes, blanched, peeled, seeded and cut into 1/4 inch dice

Directions