This salad is about duck. In France, if it is made of duck from Landes region (south of Bordeaux), its name is Landaise. My version features duck gizzards confit, cured and lightly smoked duck breast, and foie gras torchon or duck liver pate (depends on budget) slices on French baguette toasts. For greens I prefer a mix of sweet leafy vegetables and arugula, lightly dressed with classic French vinaigrette (EVOO, honey, Dijon mustard, red wine vinegar). I tried different additional elements like tomatoes, asparagus, and hard-boils eggs, but the only one I really liked was cucumber. This salad is part of my Mosel & Alsace Menu.
When looking for cheaper/locally available substitutions, please refer to Recipe Notes section below.
I Ate a Salad for Dinner!
No, it was not pizza. It was Salade gourmande au foie gras, magret & gésiers (shortened to Gourmet Salad for English speakers) in La Hache BISTRO STRASBOURGEOIS (11 rue de la Douane, 67000, Strasbourg, France). As I said, this salad is about duck.
When in Texas
for obsessed home cooks
If you enjoy cooking and want to be in control, make all three duck ingredients by yourself. Needless to say, you’ll get the most delicious results for the least money. Look for duck gizzards in Asian supermarkets. In Austin, they are available in MT Supermarket. Young ducks are also sold in MT Supermarket, frozen, $13-15 each. Frozen ducks are also available in HEB and Central Market, the same breed as in Asian markets, but for $20-24 each. If you don’t know how to butcher a whole duck yet, buy duck breast in Central Market, $13-15 each. There are not very expensive regular (aka Pekin) duck options. If you are really crazy about food and want to go even further, shop online for Moulard, Muscovy, or Rohan ducks online.
8slicesduck breastcured and smoked, sliced very thin
2tbspred wine vinegaror red wine and balsamic vinegars mix
1/4tspkosher saltadjust to taste
1pinchblack pepperfreshly ground, adjust to taste
Whisk all ingredients for the dressing, adjust the taste. It should be pleasant sweet and sour, slightly pungent.
Slice cooked gizzards confit.
Slice cured and smoked duck breast.
I use triple-washed pre-packed greens. If you grow your own or buy them on Farmers Market, wash and air dry them first. Place greens in the bowl and add 2-3 tbsp of dressing. Toss and taste. You might not need to use all dressing you prepared. Portion dressed greens.
Toast slices of baguette and place slices of foie gras on each. Arrange them in the center of the plate, on top of the greens. Arrange slices of duck breast and gizzards confit around and serve.
My favorite resources (so far) to learn about this salad and what substitutions French people make when they are far from home:The magical French salad that pairs with red wine: The Salade Landaise Imagine a salad with just enough meat and fats to pair with a bold red wine. But it’s still a salad. So you’re not crippling yourself digestively, and you’re not limited by, say, warm weather — salad is appetizing in all seasons.Francophone or not, don’t miss how in this video, an ark’s worth of bird meat rains down on like … 5 leaves of salad deep in the Landes — and we never talk about vinaigrette.My Salade Landaise by La Cigale, a slice f France in New Zeland Saying that there’s only one way to make this salad is a bit like saying there’s only one way to make a Salade Niçoise. There are many versions of both. This is my easy take on it. Traditionally smoked duck breast is used instead of duck confit but this is much easier to find here. Also asparagus is often used instead of green beans. Because it’s very rich I only use one whole leg piece of duck confit for two people.Salad Landaise by My Mom's Tested Recipes This salad come the Landes department of southwest France, just south of Bordeaux, where duck — including all its parts — are used in a range of dishes. I like this one because it can be modified to be an interesting, small first course or a deceptively filling main-course salad, made even more elegant with the inclusion of foie gras. And if there’s an ingredient you don’t like on the list, there’s no harm in omitting. Keep in mind that in France, a salad like this would be presented on individual plates rather than one big bowl that everyone passes around.