1 whole duck breast
2 tbsp. red wine vinegar
1/2 c. duck stock
1 tbsp. unsalted butter
1/4 lb. mushrooms, preferably Japanese tree mushrooms
1 tbsp. minced shallot
1 tbsp. minced fresh tarragon
1 tbsp. unsalted butter
4 slices French bread, cut 1/2 inch thick
1 garlic clove, cut in half
1 head curly endive, washed and crisped
1/4 c. Vinaigrette Dressing (see below)
3 med. tomatoes, blanched, peeled, seeded and cut into 1/4 inch dice

Preheat oven to 550 degrees. Prick duck breast with fork. Place fat side down on rack over broiling pan and roast until outside is crisp but inside is still pink, about 20 minutes. Keep duck breast warm but let stand at least 5 minutes before slicing.

Pour off grease and deglaze pan with vinegar. Add duck stock. Bring to boil over direct heat and cook until liquid is reduced by about 2/3.

Meanwhile, melt 1 tablespoon butter in 10-inch skillet over medium-high heat. Add mushrooms, shallot and tarragon and saute 1-2 minutes.

Just before ready to serve, melt remaining butter in skillet and saute bread slices on both sides until very crisp. Remove and rub with garlic clove.

Toss endive with vinaigrette. Mound in center of serving plate. Surround with tomato, sauteed bread and mushrooms. Slice duck breast against the grain and arrange over endive. Pour deglazed sauce over duck and serve immediately.

VINAIGRETTE DRESSING:

1 tbsp. sherry wine vinegar
1 tbsp. lemon juice
1 tbsp. Dijon mustard
1 tbsp. chopped fresh chives or tarragon
Salt and freshly ground pepper
6-8 tbsp. almond or walnut oil

Combine vinegar, lemon juice, mustard, chives, salt and pepper in small bowl and mix well. Whisk in oil.