Salade périgourdine aux gésiers

Name: Salade périgourdine aux gésiers
Total time: 25 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 300 g (10 oz) duck gizzard confit; 12 slices smoked duck breast; 1 head frisée or oak leaf lettuce (300 g / 10 oz); 60 g (½ cup) Périgord walnut halves; 12 cherry tomatoes, halved; 3 tablespoons walnut oil; 1 tablespoon aged wine vinegar; 1 tsp whole-grain mustard; 1 pinch of freshly ground pepper

Périgord salad with duck gizzards

⏱ 25 minServes 4Easy520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

300 g (11 oz)duck gizzard confit
12 slicessmoked duck breast
1head frisée or oak leaf lettuce300 g (11 oz)
60 g (2 oz)Périgord walnut halves
12cherry tomatoes, halved
3 tbspwalnut oil
1 tbspaged wine vinegar
1 tspwhole-grain mustard
1 pinchfreshly ground pepper

300 g (11 oz) duck gizzard confit
12 slices smoked duck breast
1 head frisée or oak leaf lettuce 300 g (11 oz)
60 g (2 oz) Périgord walnut halves
12 cherry tomatoes, halved
3 tbsp walnut oil
1 tbsp aged wine vinegar
1 tsp whole-grain mustard
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 serving bowl (26 cm / 10 in)

1 skillet (24 cm / 9½ in) for the gizzards

1 small bowl (12 cm / 5 in) for the dressing

03 — Method

Wash and spin the lettuce dry, tear into bite-size pieces and put in the salad bowl.
Make the dressing: whisk the mustard with the vinegar, then drizzle in the walnut oil until emulsified.
Warm the gizzards in a skillet over medium heat with a spoonful of their fat for 5 minutes, until hot and lightly browned.
Slice them 5 mm (¼ in) thick while still warm.
Toast the walnuts in a dry skillet for 2 minutes, stirring, until fragrant.
Toss the lettuce with the dressing and top with the warm gizzards, smoked duck, tomatoes and walnuts.
Grind over some pepper and serve right away, while the gizzards are still warm.