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.