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Périgourdine Salad

(Salade Périgourdine)

A classic French salad from the south west (duck farming country).  Can be served as a starter, a main course or a very satisfying lunch.  You will probably need to find a European delicatessen that can find you the specialised duck ingredients.  Many variations exist for the ingredients... this recipe uses some of the basic elements from the classic dish (see alternatives section at the base of this page).

These quantities are for a single lunch serving.

Salad

Large handful of roquette salad leaves (or any salad lettuce)

A small handful of cold, cooked whole French green beans

50g Lardons or finely sliced streaky bacon

Hazelnut or extra virgin olive oil

Balsamic vinegar

Salt & pepper

Dijon mustard

2 cherry tomatoes

10 slices of smoked duck breast (Magret de canard fumé)

10 to 15 slices of preserved or fresh duck gizzards (Gésiers confits)

1 egg

Preparation

Wash, dry and place the roquette leaves into a large bowl and add in the green beans.

Create a vinaigrette by whisking together in a small bowl the following ingredients:  1 tablespoon of balsamic vinegar, 3 spoons of hazelnut oil, a pinch of salt, a little ground pepper, a half teaspoon of Dijon mustard.

Pour the vinaigrette over the salade and toss well.

Place the green salad leaves in the centre of a large plate.  Quarter the tomatoes and arrange around the salad on the plate.

Arrange the smoked duck breast slices inside and amongst the tomatoes.

Boil some water in a saucepan.

In a dry frying pan, heat the lardons and gizzards until slightly browned at the edges.

With a spoon, stir the boiling water in a circle to create a whirlpool, crack the egg into the centre.  The spinning water will keep the egg in a good shape in the centre.

Drain & place the lardon/gizzard mix in the centre of the salad.

When cooked (still with a runny yolk), place the egg in the centre, on top of the gizzards.

Serving - Serve with rustic bread chunks.

Alternatives - Try adding hazelnuts, sweet-corn, cured ham, foie gras or carrot sticks.

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