DUCK SAUSAGE, GREEN BEANS & WALNUT SALAD

By BobD

Ingredients

• 4 SERVINGS
• For a more luxurious version of this salad, substitute a spoonful of truffled mousse of foie gras (about 4 ounces for 2 portions) for the sausages-or a little leftover cooked foie gras cut it in small
• Salt and pepper to taste
• • 4 ounces mesclun
• • 1 large shallot, minced
• • 3 tablespoons tarragon vinegar
• • 4 links (8 1/2 ounces) duck and Armagnac sausages
• • 4 tablespoons walnut oil
• • 2 teaspoons minced flat-leaf parsley
• • 1 teaspoon rendered duck fat
• • 1/3 cup walnut pieces, lightly toasted
• • 4 ounces thin green beans, tipped and cooked until crisp-tender

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Divide mesclun between plates. Heat duck fat in a large skillet over medium-high heat. Add sausages and brown on all sides, pricking to allow excess fat to run out. Reduce heat and cook until sausages are no longer red in center. Remove from pan and set aside, discard all but ½ teaspoon of fat from skillet. Stir in shallot and cook over medium heat until soft, about 2 minutes. Add vinegar, stir up any browned cooking bits, and allow to reduce for about 30 seconds. Stir in walnut oil. Season with salt and pepper.

2. Cut sausages on the diagonal into 1-inch slices and divide between plates. Add green beans. Spoon on warm vinaigrette, then sprinkle on walnut pieces and parsley, and serve at once.