Duck And Caramelized Apple Salad - cooking recipe

Ingredients

4 None duck breasts (1 1/3 lbs)
2 None apples, cut into thin wedges
2 tbsp sugar
6 oz curly endive (frisee), trimmed
1/2 cup hazelnuts, toasted and coarsely chopped
1/2 cup loosely packed fresh mint leaves
1 tbsp sherry vinegar
1 tbsp olive oil

Preparation

Using a sharp knife, score skin on each duck breast in a 1/2-inch diamond pattern.
Heat large skillet to very hot. Place duck breasts, skin-side down, in pan; cook about 10 mins or until skin is golden and crisp. Turn breasts over; cook 2 mins. Remove from pan. Let stand, loosely covered with foil, for 10 mins.
Wipe pan clean. Cook apple, stirring, 2 mins. Add sugar; cook, stirring, about 3 mins or until apple is browned and tender.
Slice duck breasts thinly. Arrange endive, nuts and mint on serving plates. Top with duck slices and apple; drizzle with combined vinegar and oil.