| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, France |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Vinegar, wine, red |
|
|
Salt |
| 1/2 |
c |
Peanut oil |
| 6 |
c |
Mixed salad greens; rinsed, torn |
| 4 |
oz |
Slab bacon, rind removed, cu t into 1" cubes |
| 2 |
lg |
Slices country or whole brea d cut into 1" cubes |
| 2 |
|
Garlic cloves, minced fine |
INSTRUCTIONS
1. Peel the garlic and cut off any green sprouts within. If using shallots,
cut off both ends before peeling. Heat the duck fat in a small saucepan
over medium flame.
2. When the fat is warm, add the garlic or shallots, the quatre epices, and
the ground pepper. Cook until they are soft, about 20 minutes for the
garlic and 30 minutes for the shallots.
3. Remove them from the fat with a slotted spoon and cool on paper towels.
If they are not used immediately, they can be refrigerated in a small
container for several days. Do not cover them with fat. Yield - 6 servings
as a garnish.
Source: Foie Gras, Magret And Other Good Food From Gascony. Authors: Andre
Daguin and Anne de Ravel / GENIE / CompuChef conversion by Rick Weissgerber
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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