Duck Liver With Chervil - red onion

Method

• Cut the onion lengthwise in half.
• Put the halves on a flat surface and cut crosswise into thin slices.
• There should be about 1/2 cup.
• Cut off and reserve the tips of the endive.
• Cut the remaining endive into 2-inch lengths.
• Cut each piece lengthwise into very thin strips.
• There should be about 1 cup loosely packed.
• Put the quartered cabbage on a flat surface and cut it crosswise into very thin shreds.
• There should be about 2 cups.
• Pull off the top leaves from the stems of chervil.
• There should be about 2 cups.
• Reserve 10 or 12 leaves for garnish.
• Heat the corn oil in a heavy skillet.
• When it is hot and almost smoking, carefully slide the foie gras slices into the skillet.
• Sprinkle with salt and pepper.
• Cook over high heat about 45 seconds.
• Carefully turn each slice and cook about 1 minute longer.
• Remove and drain.
• Add half of the hazel oil to the skillet and when it is hot add the onion and red cabbage.
• Add salt and pepper and cook, stirring, about 1 minute.
• Add the remaining hazelnut oil.
• Stir and add the balsamic vinegar.
• Toss briefly and pour the mixture into a mixing bowl.
• Add the endive strips and chervil.
• Toss well.
• Arrange pieces of the reserved endive tips around an oval or round platter, alternating them with the reserved chervil leaves.
• Spoon the red cabbage mixture in the center.
• Arrange the foie gras slices over the red cabbage mixture.