AI-generated
Salade périgourdine — duck gizzard confit and walnut salad
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Source: https://recipheon.com/en/recipes/snacks/salade-perigourdine-duck-gizzard-confit-and-walnut-salad
About this recipe
Salade périgourdine combines warm duck gizzard confit, crisp lettuce and walnuts in a fragrant vinaigrette. This simple version relies on contrasting temperatures and textures: tender, lightly browned gizzards go onto cool, well-dried leaves just before serving. Walnut oil brings out the flavor of the nuts, while wine vinegar, mustard and finely chopped shallot balance the rich duck flavor. The gizzards are already cooked as confit, so they only need gentle reheating and slicing. Four small portions make a distinctive starter in the style of southwestern France.
Ingredients
Salad and warm gizzards
300 g already cooked duck gizzard confit, weighed after draining off the packing fat; not raw gizzards
10 g duck fat measured separately from the confit packaging, for reheating the gizzards
200 g oak-leaf lettuce and frisée, edible leaf weight after washing and thoroughly drying
60 g shelled walnuts
30 g shallot, weighed after peeling
Walnut and mustard vinaigrette
40 g walnut oil
20 g red wine vinegar
10 g Dijon mustard
1 g fine salt to have ready for seasoning
0.5 g ground black pepper
Steps
Rinse the lettuce in cold water, spin it thoroughly dry or gently pat it dry, and tear any large leaves. Weigh out 200 g leaves ready to use. Break the walnuts into large pieces and finely chop the shallot. Remove the excess surrounding fat from the cooked gizzard confit, then weigh out 300 g gizzards on their own and 10 g fat separately. The remaining packing fat is not an ingredient in this salad.
Melt the measured 10 g duck fat in a skillet over low heat. Add the whole, already cooked gizzards and heat for 8–10 minutes, turning them, until hot in the center as well. Keep the heat low so the meat does not toughen through prolonged frying. Transfer the gizzards to a board and wait 1–2 minutes until comfortable to handle, then cut into slices 5–8 mm thick. Return them with all their juices and heat for another 1–2 minutes over medium heat, just until the edges are lightly browned. Keep all the fat and juices in the skillet.
AI-generated Mix the wine vinegar with the mustard, pepper and shallot in a small bowl. Pour in the walnut oil in a thin stream, whisking vigorously until the dressing thickens slightly. Taste it with a piece of lettuce and add only as much of the 1 g salt as needed, remembering that the prepared confit is already salted. Leave the vinaigrette at room temperature until assembling the salad.
Just before serving, gently toss the leaves with about two-thirds of the vinaigrette and divide among four plates. Add the warm gizzards and all the fat and juices remaining in the skillet, sharing them among the portions. Scatter over the walnuts and spoon over the remaining vinaigrette, including the shallot collected at the bottom of the bowl. Serve immediately to keep the leaves crisp and the gizzards warm.
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