Easy Périgord salad
If you like the flavors of the South-West and want duck in all its forms (foie gras, dried or smoked duck breast, candied gizzards…), you will appreciate this tasty Périgord salad that is easy to prepare and delicious to devour, as a starter if not as hoursin course.
- 100 g mesclun of young shoots
- 400 g confit duck gizzards
- 100g smoked-dried duck breast, thinly sliced
- 75 g foie gras
- 150 g walnut kernels
- nut oil
- raspberry vinegar
- salt pepper
Preparation 15 mins
Cooking 10 minutes
Start by slicing the candied gizzards into large bite-sized pieces, and brown them over low heat in a frying pan, directly in their fat, stirring regularly, until they are golden brown. all sides.
While they cook, prepare the vinaigrette in a bowl: whisk together the walnut oil and raspberry vinegar, and add salt and pepper as needed.
Wash and drain the salad, then arrange it in soup plates, and sprinkle it with a little vinaigrette, then arrange on top the slices of duck breast, the foie gras (sliced into strips), the pieces of candied gizzards , and walnut kernels. Add a little vinaigrette to finish, and serve the salad immediately, accompanied by country bread.
How to prepare and cook a duck breast?
How to season and cook your foie gras?
How to devein your foie gras?
If you want to bring a fruitier side to your salad, add cherry tomatoes, pear slices and why not a handful of dried cranberries. And to make it even more delicious, enrich it with poached eggs and croutons.