📝 About This Recipe
Hailing from the Landes region in Southwestern France, this salad is a decadent celebration of the area's most prized export: duck. It is a masterful play of temperatures and textures, featuring warm, crispy duck gizzards and rich, buttery slices of foie gras atop a bed of crisp greens. This isn't just a salad; it is a rustic yet sophisticated meal that captures the soul of French farmhouse cooking.
🥗 Ingredients
The Greens and Base
- 8 cups Frisée or Mixed Mesclun Greens (washed and thoroughly dried)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Walnut Halves (lightly toasted)
The Duck Specialties
- 300 grams Confit Duck Gizzards (Gésiers) (pre-cooked in duck fat, sliced)
- 150 grams Foie Gras Mi-Cuit (chilled, sliced into 4 medallions)
- 12-16 slices Smoked Duck Breast (Magret Fumé) (thinly sliced)
- 1 tablespoon Duck Fat (reserved from the gizzards)
Walnut Vinaigrette
- 4 tablespoons Walnut Oil (high quality)
- 2 tablespoons Sherry Vinegar (or Xérès vinegar)
- 1 teaspoon Dijon Mustard (smooth)
- 1 Shallot (finely minced)
- to taste Fleur de Sel and Black Pepper (freshly ground)
Accompaniments
- 4 slices Country Sourdough Bread (thick-cut for toasting)
- 1 tablespoon Fresh Chives (finely snipped)
👨🍳 Instructions
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1
Begin by preparing the vinaigrette: In a small bowl, whisk together the minced shallot, Dijon mustard, and sherry vinegar. Slowly drizzle in the walnut oil while whisking constantly to create a smooth emulsion. Season with a pinch of Fleur de Sel and freshly ground black pepper, then set aside.
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2
Prepare the greens by tearing the frisée into bite-sized pieces. Place them in a large mixing bowl along with the halved cherry tomatoes and toasted walnuts.
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3
Chill your salad plates in the refrigerator for 10 minutes; this keeps the greens crisp while the warm duck is added later.
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4
To prepare the gizzards, remove them from their fat (reserve a tablespoon). Slice the gizzards into 1/4 inch thick pieces.
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5
Heat the reserved duck fat in a skillet over medium-high heat. Once shimmering, add the sliced gizzards. Sauté for 5-7 minutes until they are heated through and the edges become slightly crispy and golden brown.
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6
While the gizzards are frying, toast the slices of sourdough bread until golden. Rub a raw clove of garlic on them if you desire an extra layer of flavor.
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7
Using a knife dipped in hot water (to ensure a clean cut), slice the chilled foie gras into four even medallions. Keep them in the fridge until the very last second.
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8
Toss the salad greens, tomatoes, and walnuts with 3/4 of the vinaigrette until every leaf is lightly coated.
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9
Divide the dressed salad among the four chilled plates, mounding it slightly in the center.
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10
Artfully arrange 3-4 slices of smoked duck breast around the perimeter of each salad mound.
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11
Scatter the hot, crispy gizzards directly over the greens. The warmth will slightly wilt the frisée, releasing its aroma.
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12
Place one slice of toasted bread on each plate, and gently rest a medallion of foie gras on top of the toast (or directly on the salad if preferred).
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13
Drizzle the remaining vinaigrette over the smoked duck and gizzards. Garnish with snipped chives and a final crack of black pepper. Serve immediately while the gizzards are still warm.
💡 Chef's Tips
Always use walnut oil or hazelnut oil for the dressing; olive oil is too heavy and lacks the traditional nutty profile of the Landes region. If you cannot find confit gizzards, you can use duck confit legs, shredded and crisped in a pan as a delicious substitute. To get the perfect slice of foie gras, use a warm wire cutter or a knife dipped in boiling water and wiped dry between each cut. Don't over-dress the salad; the richness of the duck and foie gras provides plenty of 'sauce' as you eat. Ensure the greens are bone-dry; water on the leaves will prevent the vinaigrette from adhering and make the salad soggy.
🍽️ Serving Suggestions
Pair this with a chilled glass of Sauternes or a late-harvest Monbazillac to complement the richness of the foie gras. For a red wine option, a medium-bodied Bordeaux or a local Madiran works beautifully to cut through the fat. Serve as a substantial starter for a dinner party or as a luxurious main course for a weekend lunch. Accompany with a small bowl of cornichons on the side for a vinegary crunch that cleanses the palate.