Perigord salad

This salad is a feast of taste and color. A simple recipe to make that invites you to travel to Périgord. To be enjoyed with a Bergerac wine.

  • Units: 4
  • Preparation: 15 mins
  • Cooking: 5 mins
  • Category: Main course
  • Cuisine: French

Ingredients

Smoked duck-breast filet250g
Duck foie gras200g
duck gizzards200g
new potatoes20
Green salad1
Honey1 teaspoon
Balsamic vinegar1 teaspoon
Olive oil1 tbsp
NutAbout ten
Slices of country bread4
Pepper

Preparation of the recipe: Périgord salad

  1. Put the potatoes to cook in a saucepan of boiling salted water for about 20 minutes. Cut them into slices. 
  2. In a hot skillet, brown the gizzards for 5 minutes. Drain them.
  3. Toast the slices of country bread. Keep warm.
  4. Cut the slices of foie gras. Wash and spin the salad. In a bowl, mix the oil, honey and vinegar. 
  5. In a serving dish, arrange the salad and drizzle with vinaigrette. Add the potatoes, the gizzards, the duck breasts. Arrange the foie gras on the slices of bread. 
  6. Sprinkle with walnuts, season generously with pepper. Serve immediately.

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