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monday 18 December 2017  
Home > Périgourdine salad recipes
 
02.11.2008 -salad - duck

Périgourdine salad

« Who holds the secret to the true recipe for this party salad? I think that every brasserie has its own recipe that contains a part of the whole truth. » 
Type Cold starter - salad - purslane - duck - duck breast - pine nuts - vinaigrette - walnuts - quail eggs
Level of difficulty easy
Preparation time 20 minutes
Origin France - Périgord
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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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See Also :
Breast of duck recipes  Breast of duck recipes
Colrd starters recipes  Colrd starters recipes
Dressing recipes  Dressing recipes
Duck recipes  Duck recipes
Entree recipes  Entree recipes
french food recipes (french cuisine)  french food recipes (french cuisine)
Gourmet food recipes  Gourmet food recipes
Nut recipes  Nut recipes
Perigord recipes (France)  Perigord recipes (France)
Party food recipes  Party food recipes
Pine nuts recipes  Pine nuts recipes
Purslane recipes  Purslane recipes
Quail eggs recipes  Quail eggs recipes
Salad recipes  Salad recipes
Vinaigrette recipes  Vinaigrette recipes
 
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