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Try SavoraSalade Landaise with Duck Gizzards and Foie Gras
A classic French salad from the Southwest, featuring the rich flavors of duck gizzards and foie gras. The frisée lettuce provides a perfect base to stand up to the warm, sautéed gizzards, while the foie gras adds a touch of luxury. A simple walnut oil vinaigrette ties all the earthy and rich flavors together beautifully.
Ingredients
- Frisée lettuce1 head
- Duck gizzards (gésiers)8 oz
- Semi-cooked foie gras4 oz
- Walnuts1/4 cup
- Walnut oil3 tablespoons
- Red wine vinegar1 tablespoon
- Dijon mustard1 teaspoon
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Olive oil1 tablespoon
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Learn MoreMethod
Prepare the vinaigrette: In a small bowl, whisk together walnut oil, red wine vinegar, Dijon mustard, salt, and pepper. Set aside.
Prepare the frisée lettuce: Wash and dry the frisée lettuce. Tear into bite-sized pieces and arrange on a large serving platter or individual plates.
Sauté the duck gizzards: Heat olive oil in a skillet over medium heat. Add the duck gizzards and sauté until browned and cooked through, about 8-10 minutes. Remove from heat and set aside.
Assemble the salad: Arrange the sautéed duck gizzards over the frisée lettuce.
Add the foie gras: Thinly shave the semi-cooked foie gras and arrange over the salad.
Garnish with walnuts: Sprinkle the walnuts over the salad.
Dress the salad: Drizzle the walnut oil vinaigrette over the salad just before serving.
Serve immediately and enjoy!
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