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By Katya Lyukum

Gourmet Duck Salad | aka Landaise Salad

Name: Gourmet Duck Salad | aka Landaise Salad
Prep time: 5 min
Total time: 5 min
Cuisine: European, Mediterranean, French
Ingredients: 1 cup arugula; 1 cup mixed baby greens; 8 gizzards, duck, cooked confit, sliced; 8 slices duck breast (cured and smoked, sliced very thin); 4 slices baguette (toasted); 4 slices foie gras (torchon); 2 tbsp red wine vinegar (or red wine and balsamic vinegars mix); 1 tbsp honey; 1/4 tsp kosher salt (adjust to taste); 1 pinch black pepper (freshly ground, adjust to taste); 2 tsp mustard (Dijon); 3 tbsp olive oil (EV)

5 steps

Prep:5min

This salad is about the duck. In France, if it is made of duck from the Landes region (south of Bordeaux), its name is Landaise. My version features duck gizzards confit, cured and lightly smoked duck breast, and foie gras torchon or duck liver pate (depends on budget) slices on French baguette toasts. I prefer a mix of sweet leafy vegetables and arugula for greens, lightly dressed with classic French vinaigrette. I tried different additional elements like tomatoes, asparagus, and hard-boils eggs, but the only one I liked was cucumber. "The magical French salad that pairs with red wine: The Salade Landaise. Imagine a salad with just enough meat and fats to pair with a bold red wine. But it’s still a salad. So you’re not crippling yourself digestively, and you’re not limited by, say, warm weather — salad is appetizing in all seasons." (c)

Updated at: Thu, 17 Aug 2023 08:48:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories996.1 kcal (50%)

Total Fat66 g (94%)

Carbs41.2 g (16%)

Sugars9.9 g (11%)

Protein58.7 g (117%)

Sodium1383.5 mg (69%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

for salald

1 cuparugula

1 cupmixed baby greens

8gizzards

duck, cooked confit, sliced

8 slicesduck breast

cured and smoked, sliced very thin

4 slicesbaguette

toasted

4 slicesfoie gras

torchon

for dressing

2 Tbspred wine vinegar

or red wine and balsamic vinegars mix

1 Tbsphoney

¼ tspkosher salt

adjust to taste

1 pinchblack pepper

freshly ground, adjust to taste

2 tspmustard

Dijon

3 Tbspolive oil

Instructions

Step 1

Whisk all ingredients for the dressing, taste, and adjust the seasoning. It should be pleasantly sweet and sour, slightly pungent.

Step 2

Slice the gizzards confit.

Step 3

Slice cured and smoked duck breast.

Step 4

I use triple-washed pre-packed greens. If you grow your own or buy them at Farmers Market, wash and air dry them first. Toss the greens with 2-3 tbsp of the dressing. Arrange portions of the dressed greens on the salad plates.

Step 5

Toast slices of baguette and place slices of foie gras on each. Arrange them in the center of the plate, on top of the greens. Arrange slices of duck breast and gizzards confit around and serve.

View on lyukum.com

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