Jeremiah Tower's Duck With Endive Salad

• 4 duck legs
• 2 duck livers
• Coarse salt and freshly ground pepper
• 2 tablespoons butter
• 2 tablespoons Madeira or dry sherry
• 16 small slices bread for croutons
• 3 tablespoons chopped tomatoes
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1/4 cup hazelnut or walnut oil
• 1 large head curly endive, washed and spin-dried
• 1/2 cup hazelnuts, toasted and skinned

1. Turn the legs skin side down.
2. Cut along each thigh bone and remove them.
3. Heat the oven to 325 degrees.
4. Remove the sinews from the duck livers.
5. Season and then saute over high heat in the butter for three minutes.
6. Pour in the Madeira or sherry and cook for another minute.
7. Puree the liver and juices in a food processor or through a food mill until smooth; then set aside.
8. Bake the bread for 10 minutes and then let cool.
9. Heat grill or broiler.
10. Season the duck legs and grill or broil for five minutes on the flesh side and eight minutes on the skin side.
11. Spread the liver puree on the croutons and put half a teaspoon of the chopped tomatoe on each crouton and sprinkle with chopped parsley.
12. Dissolve salt and pepper in the lemon juice and whisk in the oil.
13. Toss the endive and hazelnuts in the dressing.
14. Put the salad on warm plates, a duck leg on top of each salad, the liver croutons around the salads.

duck legs, duck livers, salt, butter, madeira, bread, tomatoes, parsley, lemon juice, hazelnut, curly endive, hazelnuts

Taken from cooking.nytimes.com/recipes/7504 (may not work)