Duck And Caramelized Apple Salad

• 4 None duck breasts (1 1/3 lbs)
• 2 None apples, cut into thin wedges
• 2 tbsp sugar
• 6 oz curly endive (frisee), trimmed
• 1/2 cup hazelnuts, toasted and coarsely chopped
• 1/2 cup loosely packed fresh mint leaves
• 1 tbsp sherry vinegar
• 1 tbsp olive oil

1. Using a sharp knife, score skin on each duck breast in a 1/2-inch diamond pattern.
2. Heat large skillet to very hot. Place duck breasts, skin-side down, in pan; cook about 10 mins or until skin is golden and crisp. Turn breasts over; cook 2 mins. Remove from pan. Let stand, loosely covered with foil, for 10 mins.
3. Wipe pan clean. Cook apple, stirring, 2 mins. Add sugar; cook, stirring, about 3 mins or until apple is browned and tender.
4. Slice duck breasts thinly. Arrange endive, nuts and mint on serving plates. Top with duck slices and apple; drizzle with combined vinegar and oil.

duck breasts, apples, sugar, curly endive, hazelnuts, mint leaves, sherry vinegar, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/30960 (may not work)