Salade albigeoise aux gésiers et ail rose

Name: Salade albigeoise aux gésiers et ail rose
Total time: 25 min
Yield: Serves 4
Cuisine: Albigeois
Ingredients: 200 g (7 oz) duck gizzard confit; 1 head of pink Lautrec garlic; 150 g (5 oz) mesclun; 80 g (3 oz) walnut halves; 100 g (3½ oz) smoked lardons; 3 tablespoons walnut oil; 1 tbsp wine vinegar; 1 tsp freshly ground pepper

Albi salad with duck gizzards and pink garlic

⏱ 25 minServes 4Easy400 kcal

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

01 — Ingredients4 servings

200 g (7 oz)duck gizzard confit
1head of pink Lautrec garlic
150 g (5 oz)mesclun
80 g (3 oz)walnut halves
100 g (3½ oz)smoked lardons
3 tbspwalnut oil
1 tbspwine vinegar
1 tspfreshly ground pepper

200 g (7 oz) duck gizzard confit
1 head of pink Lautrec garlic
150 g (5 oz) mesclun
80 g (3 oz) walnut halves
100 g (3½ oz) smoked lardons
3 tbsp walnut oil
1 tbsp wine vinegar
1 tsp 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 skillet (24 cm / 9½ in)

1 bowl (3 L / 3 qt)

1 whisk

03 — Method

Slice the duck gizzard confit and warm in a skillet over medium heat for 3 minutes until golden and crisp.
Add the smoked lardons to the skillet with the gizzards and brown 2 more minutes, then keep warm on paper towels.
Peel a few cloves of pink Lautrec garlic, slice them very thinly and cook for 1 minute in the skillet to soften without burning.
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.
Divide the salad among the plates, add the warm gizzards, lardons and pink garlic and serve this hearty Albi salad right away.