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+ servings

Gourmet Duck Salad | aka Landaise Salad

Course Appetizer, Main Dish, Salad
Cuisine European, French
Keyword baguette, duck, French, greens, lycooking, lyukum cooking lab, recipe, salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 portion

Ingredients

for salad

  • 1 cup arugula
  • 1 cup mixed baby greens
  • 8 duck gizzards cooked confit, sliced
  • 8 slices duck breast cured and smoked, sliced very thin
  • 4 slices baguette toasted
  • 4 slices foie gras torchon

for dressing

  • 2 tbsp red wine vinegar or red wine and balsamic vinegars mix
  • 1 tbsp honey
  • 1/4 tsp kosher salt adjust to taste
  • 1 pinch black pepper freshly ground, adjust to taste
  • 2 tsp mustard Dijon
  • 3 tbsp olive oil EV

Instructions

  • Whisk all ingredients for the dressing, adjust the taste. It should be pleasant sweet and sour, slightly pungent.
  • Slice cooked gizzards confit.
    Duck 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.
    Making Botvin'ya: 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.
    Duck Salad

Notes

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.