France Salade Landaise (Duck Salad)
Salade landaise hails from the Landes department of southwestern France, a region formerly known as Gascony. This colorful composed salad combines leafy greens with regional luxuries such as gésiers de canard confit (confit duck gizzards), magret de canard (smoked duck breast), foie gras, and pine nuts. The contrasting blend of ingredients—light and rich, raw and cooked—makes this salad an ideal main course. Salade landaise pairs beautifully with a robust red or dry white wine.
Recipe Servings: 1
Prep Time
20 minutes
Cook Time
5 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ tsp (3 ml) mustard
- 1½ Tbsp (20 ml) sherry or balsamic vinegar
- 3 Tbsp (45 ml) olive oil
- Salt, to taste
- Ground black pepper, to taste
- 2 confit duck gizzards
- 2 thick slices duck foie gras, divided
- 1 Tbsp (15 g) pine nuts, plus extra for garnish
- 12 leaves frisée lettuce
- 5 white asparagus
- 2 Tbsp (30 g) fresh corn kernels
- 1 tomato, thickly sliced
- 4 slices smoked duck breast
Directions
- Whisk together mustard, sherry or balsamic vinegar, olive oil, salt, and black pepper in a bowl.
- Place gizzards and one slice duck foie gras in a skillet set over low heat.
- Add pine nuts and sauté for 2 minutes until the gizzards are lightly browned.
- Arrange lettuce on a serving plate followed by the asparagus, corn, tomato slices, and slices of smoked duck breast.
- Slice warm duck gizzards and sprinkle them over the salad along with pine nuts.
- Top salade landaise with a generous slice of foie gras and serve.
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