Landaise salad with duck, foie gras and nuts Recipe
Salade landaise is a hearty salad from the southwest of France, where duck is almost as important as the baguette. On one plate you get crunchy salad leaves, pan-fried duck, slices of foie gras and sweet additions like apple or dried prunes. In France this dish often appears in bistros as a proper lunch main – technically a salad, but after eating it you don’t need a second course.
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
Ingredients
- duck breast - 2 pieces
- foie gras - 80 g
- lettuce - 120 g
- apple - 1 piece
- dried prunes - 8 pieces
- walnuts - 40 g
- bacon - 80 g
- wine vinegar - 2 tablespoons
- mustard - 1 teaspoon
- oil - 3 tablespoons
- honey - 1 teaspoon
- salt
- pepper
Main Ingredient:
duck
Preparation
- Take the duck breasts out of the fridge 20 minutes in advance, pat them dry with paper towels and score the skin in a criss-cross pattern, taking care not to cut into the meat.
- Season the breasts with salt and pepper on both sides. Heat a dry pan over medium heat and place the breasts skin-side down. Fry for about 8–10 minutes, until the skin is well browned and the fat has rendered.
- Turn the breasts over and fry for another 4–6 minutes, until the meat feels springy when pressed with a finger. Transfer to a plate, cover loosely with foil and let them rest for 10 minutes.
- In the same pan, fry the bacon slices for 4–5 minutes, until golden and crispy. Drain on paper towels.
- Cut the apple into thin slices or matchsticks and remove the core. Cut the dried prunes in half. Roughly chop the walnuts.
- In a large bowl, mix the vinegar, mustard, honey, a pinch of salt and pepper. While whisking with a fork or whisk, slowly pour in the oil in a thin stream until you get a thicker dressing.
- Add the lettuce leaves, apple, prunes and walnuts to the bowl. Gently toss with your hands or tongs so the dressing coats everything evenly.
- Slice the duck thinly across the grain. Slice the foie gras or pâté into thin slices.
- Arrange portions of salad on plates, then top with slices of duck, bacon and foie gras. Sprinkle with freshly ground pepper and serve immediately while the meat is still slightly warm.
Storage
In fridge:
1 days
Freezing:
No
Sałatkę najlepiej zjeść od razu, bo liście szybko wiotczeją. Jeśli chcesz przechować, trzymaj oddzielnie usmażoną kaczkę, boczek i sos, a sałatę i dodatki wymieszaj tuż przed podaniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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