Perigord Salad Recipe (Duck Salad)

Perigord salad is a typical salad former French region carryin the same name. This area was located in the southwest, where the duck is the local product par excellence. Therefore, in this salad, you will […]

Perigord salad is a typical salad former French region carryin the same name. This area was located in the southwest, where the duck is the local product par excellence. Therefore, in this salad, you will find that different preparations of bird meat. Traditionally with gizzards, smoked duck breast and foie gras, to which I add very often confit duck wings to make it even “more gourmet”.

Perigord Salad Recipe (Duck Salad)

Average Rating: 1 Star

(1 votes, average: 4.00 out of 5)

Loading...

Serves: 4 Time: 30 m Difficulty: Easy

Ingredients

Confit duck gizzards
Smoked duck breast in thin slices
4 thick slices of foie gras mi cuit
200 g of mesclun (mixed salad) and lamb’s lettuce
16 cherry tomatoes
1 generous handful of unshelled walnuts
Croutons

For the salad dressing:

8 tablespoons of walnut oil
3 tablespoons of sherry vinegar
1 teaspoon of Dijon mustard (traditional or old-fashioned)
Salt and pepper, to taste

Directions

Prepare the dressing by putting all the ingredients in a glass jar. Close it tightly and shake it vigorously until obtaining a smooth sauce.
Wash the salad mix and lamb’s lettuce and drain them very well.
Wash the tomatoes and cut them in half lengthwise. Lightly season them with salt.
Saute the duck gizzards a few minutes in a hot pan without oil. Reserve.
Heat the duck confit wings following packet instructions. Reserve.
Place the salad mix and lamb’s lettuce on each serving plate, tomatoes, nuts and croutons. Then distribute the slices of smoked duck breast, gizzards and duck confit wings.
Season the slices of foie gras with salt and pepper.
In a hot pan over high heat, sear the foie gras slices one minute on each side. Be careful not to overcook them.
Place one slice in the center of each plate.
It is done. Serve immediately while still warm. At the table, dress it with the vinaigrette to your liking. Enjoy!

Hints, Tips, and Tricks

This Perigord salad can be made with some variations. It is quite often served with sliced of boiled or baked potatoes, but you can also add tomatoes, green beans, hard-boiled quail eggs, pine nuts, or sweet corn among others.
If you do not have walnut oil, you can serve it with a classic mustard vinaigrette. You can follow the link for the recipe.
You will find a recipe for croutons by following this link.

Categories: ensaladas recipe

Tags: confit ensaladas magret nueces pato picatostes

Subscribe

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

Oldest

Newest

Inline Feedbacks

View all comments

Author

10 years ago

Pues mira, si quieres ideas, yo las mollejas las he comido hasta en bocadillo, con tomate y pan caliente recién hecho. Una delicia. A parte de eso, que fue en una tienda de bocadillos en Carcasonne, siempre las he visto en ensaladas principalmente. Tengo un amigo que casi siempre se pide esta ensalada si está el menu del restaurante. Es por eso que la conozco, je, je, je…
Ya me contarás con qué las hicísteis.

Un abrazo.

Reply

1

0

Would love your thoughts, please comment.x

()

OVH