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531147dd 138d 4cb4 a22a 1938910bf171  2016 08 27 05 03 39
Kylie Thompson
Kylie Thompson

**First make the dressing**

In a food processor combine: 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, about 2-ish tablespoons of white wine vinegar (or apple cider vinegar, which is what I used). Pulse until smooth and creamy. Season with salt and pepper. Chill.

**Make the Salad**

In a bowl combine arugula, sliced basil, and sliced cherry tomatoes and sprinkle a bit of salt and pepper on it. Set aside. (Note: you can keep the tomatoes completely separate and throw them in right before serving)

**The ptitm, or Israeli Couscous is so simple:**

Heat olive oil in kind of a large-ish skillet. Add 1 cup. Israeli Couscous and cook until toasted and browned (two minutes or so?). Add about 1.5 to 2 cups of water or stock and season with salt. Reduce heat to simmer and cook for about 10 minutes until the water is absorbed and the couscous is kind of chewy but cooked. Remove the couscous from the pan. Wipe out the pan.

Heat about 2 tablespoons of butter and cook thinly sliced shallots briefly until just softened. Add like 1 cup quartered mushrooms and like 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.

**Make the duck**

Sometime close to the end of making the couscous, make the duck. Gently score the 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 about 7...or 8...or 10 minutes. Flip and cook for an additional minute or two. Medium rare is like 125º to 130º. Rest the duck for about 5 minutes before slicing on an angle.

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