- 3 tbsps sour cream (or yogurt or mayo)
- 1 shallot cut into large pieces
- 1/3 cup olive oil
- 1 heaping teaspoon of dijon mustard
- 1 heaping teaspoon of whole grain mustard
- approx 2 tablespoons of white wine vinegar (or apple cider vinegar)
- Arugula, or lettuce of choice
- Sliced basil
- Sliced cherry tomatoes
- Salt, to taste
- Pepper, to taste
- 1 cup of Israeli Couscous
- 1.5 to 2 cups of water or stock
- Salt, to taste
- 2 tablespoons of butter
- Thinly sliced shallots, as desired
- 1 cup quartered mushrooms
- 1/2 cup sliced shiitake mushrooms
- 1/2 Lemon
Dressing: In a food processor combine ingredients. Pulse until smooth and creamy. Season with salt and pepper. Chill.
Salad: In a bowl combine ingredients Set aside. (Note: keep tomatoes separate and mix in right before serving)
Ptitm (Israeli Couscous): Heat olive oil in a large skillet. Add 1 cup of Israeli Couscous and cook until toasted and browned (approx. 2 mins). Add 1.5 to 2 cups of water or stock and season with salt. Reduce heat to simmer and cook for approx. 10 minutes until the water is absorbed and the couscous is slightly chewy but cooked. Remove the couscous from the pan. Wipe out the pan. Heat 2 tablespoons of butter and cook thinly sliced shallots briefly until just softened. Add 1 cup quartered mushrooms and half a cup sliced shiitake mushrooms (you can use any combination of mushroom you like!). Cook until beginning to brown and crisp up slightly on the bottoms. Add juice of half a lemon. Stir in couscous to incorporate the ingredients. Stir in sliced basil and cook until just wilted. Keep warm.
Duck: Once the couscous is almost prepared begin to make the duck. Gently score the duck fat without piercing the flesh. Place skin side down in a cold skillet and turn the heat up to medium high. Cook until fat is rendered (7-10 minutes). Flip and cook for an additional 1-2 minutes. Medium rare duck is approx. 125º to 130º. Rest the duck for about 5 minutes before slicing on an angle.