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Recipe · Périgord
Salade périgourdine au foie gras
Périgord salad with foie gras
⏱ 30 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 g (5 oz)mi-cuit foie gras
200 g (7 oz)duck gizzard confit
1lettuce heart
100 g (3½ oz)smoked duck breast
50 g (2 oz)walnut halves
3 tbspsherry vinegar
4 tbspwalnut oil
- 150 g (5 oz) mi-cuit foie gras
- 200 g (7 oz) duck gizzard confit
- 1 lettuce heart
- 100 g (3½ oz) smoked duck breast
- 50 g (2 oz) walnut halves
- 3 tbsp sherry vinegar
- 4 tbsp walnut oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whisk the walnut oil with the sherry vinegar.
- Toss the washed lettuce with some of the dressing.
- Warm the gizzards in a skillet until hot and lightly crisp.
- Arrange the duck slices and gizzards on the salad.
- Add shavings of foie gras.
- Scatter with walnuts, drizzle with the rest of the dressing and serve.
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