Landes-style Salad

Sautéed gizzards glistening in duck fat, contrasting with the crisp freshness of batavia lettuce. Foie gras provides a melting texture while toasted pine nuts release their woody aroma.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 866
• Protein: 31 g
• Carbs: 32 g
• Fat: 65 g

Ingredients

• 1 piece Batavia lettuce ( leaves washed and dried )
• 200 g Duck gizzard ( halved )
• 150 g Foie gras ( thinly sliced )
• 80 g Duck breast ( very thinly sliced )
• 8 piece Asparagus verte ( blanched )
• 8 piece Solanum lycopersicum esculentum M. ( halved )
• 40 g Walnut kernel ( toasted )
• 20 g Pine nut ( toasted )
• 2 piece Country bread ( diced )
• 2 tbsp Duck fat
• 4 tbsp Walnut oil
• 2 tbsp Red wine vinegar
• 1 tsp Mustard
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 80 g Dried duck breast ( thinly sliced )

Instructions

1. Vegetable preparation

   Wash the batavia lettuce and spin it dry thoroughly so the dressing clings to the leaves. Blanch the asparagus for 3 minutes in boiling salted water; they should remain firm to the bite. Cut the cherry tomatoes in half.

2. Roasting

   In a dry pan, toast the pine nuts and walnuts. As soon as a nutty aroma is released and the pine nuts are golden, remove from heat immediately.

3. Cooking gizzards and croutons

   Heat the duck fat in a pan. Sauté the gizzards until they are hot. Add the cubes of country bread to brown them in the cooking fat until they are crispy.

4. Emulsifying the vinaigrette

   In a bowl, dissolve the salt in the vinegar with the mustard. Whisk in the walnut oil. The sauce should be emulsified and coat the back of a spoon.

5. Quick plating

   Season the batavia with the vinaigrette. Arrange the asparagus, tomatoes, and dried fruits. Add the hot gizzards and croutons. Finish with the slices of foie gras, magret, and dried magret. Serve immediately to maintain the hot-cold contrast.

Chef's tips

• Use a knife blade dipped in hot water to cleanly slice the foie gras.
• Only add the dressing at the last moment to prevent the heat of the gizzards from wilting the lettuce.

Storage

This salad does not keep once assembled. Gizzards can be prepared in advance and reheated.