Périgourdine salad

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Ingredients

Serves 6

• 1 leaf of oak leaf lettuce or purslane
• 6 preserved duck gizzards
• 12 slices smoked duck breast
• 12 quail eggs
• 12 walnuts
• 2 Tbsp pine nuts
• 1 cup croutons
• 1 Tbsp mustard (preferably grain mustard)
• ¼ cup (6 cl) peanut oil
• ¼ cup (6 cl) walnut oil
• ¼ cup (6 cl) sherry vinegar or raspberry vinegar
• salt, pepper
  

Preparation

To cook the quail eggs:

• Bring a saucepan of water to boil on high heat
• Add the quail eggs to the boiling water and let them cook for 3 minutes
• Let the eggs cool, remove the shells and cut them in 2

To prepare the vinaigrette:
(see also recipe for vinaigrette with grain mustard, garlic and honey):

• Mix the peanut oil, walnut oil and vinegar in a bowl
• Add the mustard and stir in thoroughly
• Add salt and pepper to taste

The salad:

• Heat a little oil in a small frying pan on high heat and toast the pine nuts and croutons in the frying pan for a few minutes until they are toasted and nice and golden
• Shell the nuts and crush them roughly
• Wash and dry the lettuce
• Cut the duck breasts into strips
• Slice the gizzards thinly
• Put the lettuce, croutons, thinly sliced gizzards, duck breast, walnuts and
• pine nuts into a salad bowl
• Pour on the vinaigrette just before serving and stir carefully.
  

Suggestion

You can also dress the salad once it is on the plates. You just need to put a bed of lettuce on each plate and then distribute the other ingredients evenly over the top. Finish by pouring a generous amount of vinaigrette over the salad and placing a sprig of chervil on top.

You can also add some apples, spinach leaves, etc.

I do not recommend adding slices of foie gras, as the vinaigrette and foie gras do not go very well together, in my humble opinion.

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