Lettuce Salad with Duck Breast and Shaved Truffle
For the salad: Rinse the lettuce and shake dry. Tear the frisee into bite-size pieces. Pluck the batavia leaves. Thinly slice the duck breast.
Wipe the mushrooms with a damp paper towel. Heat the butter in a skillet. Add the mushrooms and cook until golden brown, and all the butter has been absorbed. Season with salt and pepper to taste. Divide the lettuce and mushrooms between plates.
Finely chop the aspic. Sprinkle over the salads.
For the dressing: In a bowl, whisk the vinegar with the oil. Season with salt and pepper to taste. Drizzle over the salad.
For serving: Garnish the salads with the duck breast and shaved truffle.