Salade Landaise
A hearty and flavorful salad from the Landes region in Southwest France, this dish typically features duck confit, gizzards, or foie gras, often served with potatoes, croutons, and a sharp vinaigrette. It's a celebration of the region's rich culinary heritage.
🧂 Ingredients
- 2 large Duck confit legs
- 100 g Duck gizzards (cooked)(sliced)
- 300 g Potatoes(boiled and diced)
- 150 g Mixed salad greens (e.g., frisée, lamb's lettuce)
- 1 cup Croutons
- 2 large Hard-boiled eggs(quartered)
- 50 g Walnuts(toasted)
- 1 small Shallots(finely minced)
- 1 tsp Dijon mustard
- 3 tbsp Red wine vinegar
- 4 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat oven to 180°C (350°F). Place the duck confit legs skin-side down on a baking sheet and roast for about 10-15 minutes, or until the skin is crispy and the meat is heated through. Let cool slightly, then shred the meat, discarding bones and excess fat.
- 2
In a small bowl, whisk together the minced shallots, Dijon mustard, red wine vinegar, olive oil, salt, and pepper to make the vinaigrette.
💡 Tip: Let the vinaigrette sit for a few minutes to allow the flavors to meld. - 3
In a large salad bowl, combine the mixed salad greens, diced potatoes, sliced duck gizzards, and toasted walnuts.
- 4
Add the shredded duck confit meat to the salad bowl.
- 5
Drizzle about half of the vinaigrette over the salad and toss gently to combine.
💡 Tip: Don't overdress the salad initially; you can add more if needed. - 6
Arrange the salad on individual plates. Top with the quartered hard-boiled eggs and croutons.
- 7
Serve immediately with the remaining vinaigrette on the side.
💡 Tip: This salad is best served at room temperature.
💡 Pro Tips
- ✓High-quality duck confit is key to this salad's flavor. Look for legs preserved in their own fat.
- ✓If duck gizzards are unavailable, you can omit them or substitute with finely diced cooked chicken or ham.
- ✓For a more decadent version, add a small portion of seared foie gras.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add some sautéed ceps (porcini mushrooms) if in season.
- Replace walnuts with toasted hazelnuts.
- Serve with a slice of rustic country bread.