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Recipe · Gascony
Salade landaise
Landes salad with duck gizzards and foie gras
⏱ 20 minServes 4Medium385 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh mâche (lamb’s lettuce)
200 g (7 oz)duck gizzard confit- 200 g (7 oz)sliced smoked duck breast
200 g (7 oz)mi-cuit foie gras
150 g (5 oz)smoked lardons
8 slicescountry bread
2Granny Smith apples
150 g (5 oz)shelled walnuts
5 tbspwalnut oil
3 tbspextra-virgin olive oil
3 tbspsherry vinegar
2 tbspwhole-grain mustard
1gray shallot
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) fresh mâche (lamb’s lettuce)
- 200 g (7 oz) duck gizzard confit
- 200 g (7 oz) sliced smoked duck breast
- 200 g (7 oz) mi-cuit foie gras
- 150 g (5 oz) smoked lardons
- 8 slices country bread
- 2 Granny Smith apples
- 150 g (5 oz) shelled walnuts
- 5 tbsp walnut oil
- 3 tbsp extra-virgin olive oil
- 3 tbsp sherry vinegar
- 2 tbsp whole-grain mustard
- 1 gray shallot
- 1 tsp fleur de sel (flaky sea salt)
- 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
- Wash the 300 g (11 oz) of fresh mâche leaf by leaf in several changes of cold water to remove every trace of soil. Spin it completely dry in a salad spinner so it doesn’t water down the dressing.
- Prep the duck gizzard confit: scrape off any white fat and cut into thick 1 cm (⅜ in) slices, so they stay tender in this classic southwestern French duck salad.
- Cut the 200 g (7 oz) of smoked duck breast into THIN 3 mm (⅛ in) slices with a sharp knife so it spreads evenly through the salad. Cut the slices of mi-cuit foie gras into 1.5 cm (½ in) cubes.
- Heat a large dry skillet over medium heat and warm the gizzard slices for 3 minutes per side until golden and hot. Keep warm. In the same skillet, brown the 150 g (5 oz) of smoked lardons for 5 minutes until crisp.
- Make the croutons: cut the 8 slices of country bread into even 1.5 cm (½ in) cubes. Fry them in the duck fat left in the skillet for 3 minutes, stirring, until crisp and golden. Duck-fat croutons are the soul of this salad.
- Peel the 2 Granny Smith apples and cut into small 1 cm (⅜ in) dice. Toss with 1 tbsp of lemon juice so they don’t brown. Roughly chop the 150 g (5 oz) of shelled walnuts with a knife into small, uneven pieces.
- Make the vinaigrette in the small bowl: peel and finely chop the shallot. Combine the walnut oil, extra-virgin olive oil, sherry vinegar, whole-grain mustard, shallot, salt and pepper. Whisk hard into a glossy emulsion.
- Plate on 4 large plates: dressed mâche on the bottom, then the diced apple, warm gizzards, smoked duck slices in a rosette, cubes of foie gras, duck-fat croutons, crispy lardons and chopped walnuts. Serve RIGHT AWAY.
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