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Recipe · Quercy
Salade quercynoise aux gésiers et cabécou
Quercy salad with duck gizzards and warm Cabécou goat cheese
⏱ 25 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
200 g (7 oz)duck gizzard confit
4Cabécou goat cheeses
150 g (5 oz)mesclun
80 g (3 oz)walnut halves
4 slicescountry bread
3 tbspwalnut oil
1 tbspwine vinegar
1 tspfreshly ground pepper
- 200 g (7 oz) duck gizzard confit
- 4 Cabécou goat cheeses
- 150 g (5 oz) mesclun
- 80 g (3 oz) walnut halves
- 4 slices country bread
- 3 tbsp walnut oil
- 1 tbsp wine vinegar
- 1 tsp freshly ground pepper
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
- Preheat the broiler to 200 °C (400 °F) and lay the slices of country bread, each topped with a Cabécou, on the baking sheet.
- Slice the duck gizzard confit and warm in a skillet over medium heat for 3 minutes until golden and crisp.
- Whisk the walnut oil, wine vinegar and freshly ground pepper in the bottom of the large bowl until emulsified.
- Add the mesclun and walnuts and toss gently to coat every leaf with the walnut dressing.
- Broil the Cabécou toasts for 5 minutes until the cheese is golden, melting and lightly browned on top.
- Divide the salad among the plates, add the warm gizzards and Cabécou toasts and serve this hearty Quercy salad right away.
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