Salade Landaise (Duck Salad)

Salade Landaise

Salade landaise hails from the Landes département of southwestern France, a region formerly known as Gascony. This colorful composed salad combines leafy greens with regional luxuries such as gésiers de canard confit (confit duck gizzards), magret de canard (smoked duck breast), foie gras, and pine nuts. The contrasting blend of ingredients—light and rich, raw and cooked—makes this salad an ideal main course. Salade landaise pairs beautifully with a robust red or dry white wine. Recipe Servings: Serves 1

Prep Time

20 minutes

Cook Time

5 minutes

Total Time

25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

12 leaves frisée lettuce
1 thick slice duck foie gras
5 white asparagus
2 Tbsp (30 g) fresh corn kernels
1 tomato, thickly sliced
2 confit duck gizzards
4 slices smoked duck breast
1 Tbsp (15 g) pine nuts
1/2 tsp (3 ml) mustard
1 1/2 Tbsp (20 ml) sherry or balsamic vinegar
3 Tbsp (45 ml) olive oil
salt to taste
black pepper to taste

Directions

In a small bowl, prepare the vinaigrette by mixing the mustard, salt, pepper, vinegar, and oil.
In a frying pan, gently heat the gizzards and duck fat over low heat.
Add the pine nuts and sauté for 2 more minutes until the gizzards are lightly browned.
Arrange the lettuce on a serving plate and then add the tomato slices, corn, white asparagus, and slices of duck breast.
Slice the warm duck gizzards and sprinkle them on top of the salad along with the pine nuts.
Crown the salade landaise with a generous slice of foie gras and serve.