Duck Breast And Mango Salad

• 6 tablespoons olive oil
• 1 tablespoon hot mustard
• 2 tablespoons red wine vinegar
• Salt and pepper to taste
• 2 ripe mangoes
• 4 slices French bread
• 2 cloves garlic, peeled
• 5 tablespoons unsalted butter
• 4 duck breasts, skin removed
• 1 head chicory (or curly endive)
• 23 cup chicken or duck stock
• 1/4 pound mushrooms (Japanese and Chinese mushrooms work well), sliced
• 1 tablespoon minced shallots

1. Make vinaigrette by mixing olive oil, mustard, vinegar and salt and pepper.
2. Place in bottom of large mixing bowl.
3. Toss well with chicory.
4. Arrange salad on 4 serving plates.
5. Peel mangoes and arrange slices around rim of dishes.
6. Saute French bread slices in 2 tablespoons of the butter until golden.
7. Remove and rub with garlic cloves.
8. Keep them warm.
9. In skillet saute duck breasts in 1 tablespoon butter until rare (about 5 minutes).
10. Keep warm.
11. Deglaze pan with 2 tablespoons red-wine vinegar and add stock.
12. Reduce by half.
13. Set aside.
14. In another pan saute mushrooms and shallots in 2 tablespoons butter.
15. When cooked, place over salads.
16. Slice warm duck breasts and distribute over middle of salads.
17. Place French bread on plates.
18. Reheat sauce, check for seasonings and pour over duck slices.
19. Serve immediately.

olive oil, hot mustard, red wine vinegar, salt, mangoes, bread, garlic, unsalted butter, duck breasts, chicory, chicken, mushrooms, shallots

Taken from cooking.nytimes.com/recipes/5402 (may not work)