and season the squid, monkfish liver and scallop.
Sear all three together using duck fat.
finely the shitake and oyster mushrooms and
saute with duck cracklings till the mushrooms
are browned. Add a 1/4 clove of garlic and cook
another 30 seconds. Add the wild spinach stir
into the mushrooms and turn off the flame. Set
the pan on a cool burner.
Place three dollops of the mushroom
and wild spinach ragout on a plate. Sprinkle
some duck cracklings around the plate. Top each
dollop of ragout with a piece of squid, scallop
and monkfish liver. Drizzle balsamic vinegar
around the plate.
This dish can take several types
of wine: a tannic rose, chardonnay, or a light
red from chinon.