Grilled Duck Legs With Frisee Salad

• 2 duck legs
• 1 duck liver
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon butter
• 1 tablespoon Madeira or dry sherry
• 8 slices French bread for croutons
• 1 tablespoon chopped parsley
• 1 small head frisee (also called curly endive)
• 1 to 2 tablespoons fresh lemon juice (or to taste)
• 1/4 cup hazelnut oil
• 1/4 cup toasted hazelnuts
• 2 tablespoons duck cracklings (optional)

1. Turn the legs skin side down.
2. Cut along each thigh bone and remove it.
3. Preheat oven to 325 degrees.
4. Remove the sinews from the duck liver.
5. Season and saute in butter over high heat for three minutes.
6. Pour in the Madeira or sherry and cook another minute.
7. Mash the livers until smooth and set aside.
8. Bake the bread in the oven for 10 minutes and allow to cool.
9. Meanwhile, heat grill or broiler.
10. Season the duck legs and broil for five minutes on the flesh side and eight minutes on the skin side.
11. Spread the liver mixture on the croutons and sprinkle with chopped parsley.
12. Wash and dry the frisee and place it in a salad bowl.
13. Combine the lemon juice and hazelnut oil and season to taste with salt and pepper.
14. Garnish with hazelnuts and toss the salad in the dressing.
15. Divide the salad between two warm plates, place a duck leg on each one and sprinkle with liver croutons around the side.
16. Sprinkle with duck cracklings if you like.

duck legs, duck liver, salt, butter, madeira, bread, parsley, head, lemon juice, hazelnut oil, hazelnuts, duck cracklings

Taken from cooking.nytimes.com/recipes/10437 (may not work)