📝 About This Recipe
Hailing from the rustic Landes region of Southwestern France, this iconic bistro salad is a masterclass in the balance of textures and temperatures. Silky, slow-cooked duck gizzards are seared until golden and served warm over a crisp bed of bitter greens, creating a luxurious contrast with crunchy walnuts and sweet cherry tomatoes. It is a hearty, soulful dish that celebrates the rich culinary heritage of French duck confit and the simplicity of fresh garden produce.
🥗 Ingredients
The Salad Base
- 1 large head Frisée or Escarole lettuce (washed, dried, and torn into bite-sized pieces)
- 1 cup Cherry tomatoes (halved)
- 1/2 cup Walnut halves (lightly toasted)
- 6 pieces French radishes (thinly sliced)
The Proteins
- 300 grams Confit Duck Gizzards (Gésiers de Canard) (canned or jarred in duck fat)
- 100 grams Smoked duck breast (Magret Fumé) (thinly sliced into ribbons)
- 2 tablespoons Duck fat (reserved from the gizzard jar)
The Vinaigrette
- 1 tablespoon Dijon mustard (smooth or grainy variety)
- 2 tablespoons Sherry vinegar or Red wine vinegar (provides essential acidity)
- 2 tablespoons Walnut oil (extra virgin for aroma)
- 2 tablespoons Neutral oil (Grapeseed or Sunflower)
- 1 piece Shallot (finely minced)
- 1 pinch Sea salt and freshly cracked black pepper (to taste)
Garnish
- 1 small bunch Fresh chives (finely snipped)
- 4 thick slices Sourdough bread (for making garlic croutons)
- 1 piece Garlic clove (peeled and halved)
👨🍳 Instructions
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1
Prepare the greens by washing the frisée thoroughly in cold water; dry them completely using a salad spinner to ensure the dressing adheres perfectly.
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2
Make the croutons: Toast the sourdough slices until golden. While still warm, rub the surface of the bread with the cut side of the garlic clove, then tear or cut into 1-inch cubes.
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3
In a small bowl, whisk together the Dijon mustard, minced shallot, and vinegar. Slowly drizzle in the walnut oil and neutral oil while whisking constantly to create a creamy emulsion.
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4
Season the vinaigrette with a pinch of sea salt and a generous amount of cracked black pepper. Set aside at room temperature.
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5
Remove the gizzards from their container, scraping off most of the excess fat (but save a little for the pan). Slice the larger gizzards into bite-sized pieces, about 1/2 inch thick.
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6
Heat a large skillet over medium-high heat and add 2 tablespoons of the reserved duck fat.
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7
Add the gizzards to the hot pan. Sauté for 5-7 minutes, stirring occasionally, until they are heated through and the edges become crisp and deeply browned.
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8
While the gizzards are frying, place the frisée, radishes, and halved cherry tomatoes in a large mixing bowl.
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9
Drizzle about three-quarters of the vinaigrette over the salad and toss gently to coat every leaf.
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10
Divide the dressed salad among four large plates or shallow bowls, piling the greens high in the center.
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11
Arrange the slices of smoked duck breast and the garlic croutons around the greens.
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12
Once the gizzards are ready, use a slotted spoon to lift them from the pan and scatter them hot over the top of the salads.
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13
Sprinkle the toasted walnuts and snipped chives over the plates.
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14
Drizzle the remaining vinaigrette over the hot gizzards and serve immediately while the contrast between the hot meat and cold greens is at its peak.
💡 Chef's Tips
Always use 'Gésiers Confits' (preserved in fat) rather than raw gizzards for this recipe to ensure a tender, melt-in-your-mouth texture. If the gizzards are too salty, you can rinse them briefly under warm water before sautéing to remove the excess brine. Don't skip the walnut oil; it provides a characteristic earthy depth that defines the flavor profile of Southwestern French cuisine. Ensure your salad greens are bone-dry; any residual water will dilute the vinaigrette and make the salad soggy. For an extra touch of luxury, add a few thin slices of Foie Gras on top of the warm salad just before serving.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Sauvignon Blanc or a light-bodied red such as a Pinot Noir or a Beaujolais. Serve with a side of warm, crusty baguette to soak up the dressing and duck fat. A chilled glass of dry French Rosé is a perfect accompaniment during the warmer summer months. For a complete meal, follow this salad with a simple cheese plate featuring a creamy Brie or a sharp Roquefort. This salad works beautifully as a substantial starter (entrée) or as a light main course for a weekend lunch.