Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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