Salad Perigord

Name: Perigord Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Starters
Ingredients: Confit duck gizzards; Smoked duck breast in thin slices; 4 thick slices of foie gras mi cuit; 200 g of mesclun (mixed salad) and lamb’s lettuce; 16 cherry tomatoes; 1 generous handful of unshelled walnuts; 8 tablespoons of walnut oil; 3 tablespoons of sherry vinegar; 1 teaspoon of Dijon mustard; Salt and pepper, to taste

Được viết bởi Gourmet de Paris

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April 5 2021

Được viết bởi Gourmet de Paris

Khi nói về các món ăn Pháp, chúng ta phải kể đến món salad Périgourdine được chế biến từ các nguyên liệu đặc trưng của Pháp.

Perigord Salad

Rated 5 stars by 1 users

Servings

Cook Time

30 minutes

Author:

anamateurchef.com

This typically French Perigord salad brings a new dimension to your cooking and your meals. Perigord salad is a typical salad former French region carryin the same name. This area was located in the southwest, where the duck is the local product par excellence. Therefore, in this salad, you will find that different preparations of bird meat. Traditionally with gizzards, smoked duck breast and foie gras, to which I add very often confit duck wings to make it even “more gourmet”.

Ingredients

Confit duck gizzards
Smoked duck breast in thin slices
4 thick slices of foie gras mi cuit
200 g of mesclun (mixed salad) and lamb’s lettuce
16 cherry tomatoes
1 generous handful of unshelled walnuts
8 tablespoons of walnut oil
3 tablespoons of sherry vinegar
1 teaspoon of Dijon mustard
Salt and pepper, to taste

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Directions

Prepare the dressing by putting all the ingredients in a glass jar. Close it tightly and shake it vigorously until obtaining a smooth sauce.
Wash the salad mix and lamb’s lettuce and drain them very well.
Wash the tomatoes and cut them in half lengthwise. Lightly season them with salt.
Saute the duck gizzards a few minutes in a hot pan without oil. Reserve.
Heat the duck confit wings following packet instructions. Reserve.
Place the salad mix and lamb’s lettuce on each serving plate, tomatoes, nuts and croutons. Then distribute the slices of smoked duck breast, gizzards and duck confit wings.
Season the slices of foie gras with salt and pepper.
In a hot pan over high heat, sear the foie gras slices one minute on each side. Be careful not to overcook them.
Place one slice in the center of each plate.
It is done. Serve immediately while still warm. At the table, dress it with the vinaigrette to your liking. Enjoy!