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.
Many people do not realize how easy it is to make cured and smoked duck breasts at home. No special equipment is needed. Just 12 hours of curing in a mix of three basic ingredients, 48 hours for air drying in refrigerator, and you get a gourmet deli product to use for salads or main fancy dishes. Duck breasts taste good cured and air-dried, but if you own a Cameron’s stovetop smoker and slightly smoke them at the end, they’ll be extraordinary good.