For the Fish

Score and season the squid, monkfish liver and scallop. Sear all three together using duck fat.

For the Vegetables

Cut 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.

Assembly:

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.

Wine Notes:

This dish can take several types of wine: a tannic rose, chardonnay, or a light red from chinon.