Salade Landaise with Duck Confit and Foie Gras

Ingredients

• 2 duck legs confit 2 duck legs confit
• 4 slices of foie gras 4 slices of foie gras
• 4 cups (120g) frisée lettuce 4 cups (120g) frisée lettuce
• 2 cups (60g) arugula 2 cups (60g) arugula
• 1 cup (120g) cherry tomatoes, halved 1 cup (120g) cherry tomatoes, halved
• 1/2 cup (60g) toasted walnuts 1/2 cup (60g) toasted walnuts
• 1/4 cup (40g) dried cherries 1/4 cup (40g) dried cherries
• 2 tablespoons (30ml) red wine vinegar 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15ml) Dijon mustard 1 tablespoon (15ml) Dijon mustard
• 3 tablespoons (45ml) walnut oil 3 tablespoons (45ml) walnut oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 650 kcal / 2718 KJ
• Fat (total, saturated): 52g, 16g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the duck legs confit on a baking sheet and roast for 15 minutes to crisp up the skin.
3. 3.
   In a small bowl, whisk together the red wine vinegar, Dijon mustard, walnut oil, salt, and pepper to make the vinaigrette.
4. 4.
   In a large salad bowl, combine the frisée lettuce, arugula, cherry tomatoes, toasted walnuts, and dried cherries.
5. 5.
   Drizzle the vinaigrette over the salad and toss gently to coat.
6. 6.
   Heat a skillet over medium-high heat and sear the foie gras slices for 1 minute on each side until golden brown.
7. 7.
   Divide the salad onto plates and top each portion with a duck leg confit and a slice of foie gras.
8. 8.
   Serve immediately and enjoy the luxurious flavors of Salade Landaise.

Treat your ingredients with care...

• Duck legs confit — To achieve a crispy skin, roast the duck legs in the oven before adding them to the salad.
• Foie gras — Sear the foie gras slices on high heat for a short time to ensure a golden crust while keeping the center creamy and smooth.

Tips & Tricks

• For a twist, you can substitute the frisée lettuce with baby spinach or mixed greens.
• If foie gras is not available, you can replace it with seared chicken liver for a similar richness.
• To enhance the flavors, you can add a sprinkle of fleur de sel or a drizzle of truffle oil before serving.
• Serve the salad with a crusty baguette to soak up the delicious vinaigrette.
• To make it a complete meal, you can add some roasted potatoes or a side of crusty French fries.

Serving advice

Serve the Salade Landaise as a main course for a gourmet lunch or dinner. Accompany it with a glass of chilled white wine to complement the flavors.

Presentation advice

Arrange the salad on individual plates, placing the duck leg confit and foie gras slices on top. Garnish with a sprinkle of toasted walnuts and dried cherries for an elegant touch.