Perigourdine salad with foie gras

The Perigourdine salad with foie gras is one of the most classic and gourmand French salads. It is a wonderful salad made of typical French delicacies such as duck magrets, foie gras, quail eggs and much more.

INGREDIENTS

- 1 lettuce or baby spinach

- 12 quail eggs

- 4 pieces of large croutons

- 1 duck breast

- 4 slices of foie gras "torchon"

- 1 can of duck gizzards

- 1 chopped red onion

- 1 tbsp apple vinegar

- 1 tbsp walnut oil

- 1 tbsp grapeseed oil

- 1 tea spoon mustard "a l'ancienne"

- salt & pepper

METHOD

1. Score the skin of the breast with a sharp knife about 4-5 times.
2. Lightly season the duck with a little salt and freshly ground pepper
3. On a medium low, when the pan is hot, place the breasts skin side down using no oil and cook for 3 to 4 minutes until the skin is golden brown.
4. Flip the breasts and cook another 8 to 10 minutes for medium-rare meat.
5. Remove from the pan and rest the breasts for about 5 minutes. This will allow the juices to settle.
6. Slice the duck brest.

To make the salad:

1. Cut the bread on the crusty side ( 5 to 8 cm large)
2. On medium high heat in a large pan with grape seed oil add the bread and sir them until brown, on both sides.
3. In a small pot, melt the the duck gizzards gently and keep at room temperature.
4. In a small pan, medium heat with water and salt, add the quail egg and cook for 6 minutes. Remove from the heat and cool them with cold water.
5. In a small bowl, whisk together the apple vinegar, all oil, mustard a l'ancienne and season with some salt and pepper.
6. When the bread is cold, put the foie gras on top, sprinkle some sea salt and fresh ground pepper on top
7. Toss in a large bowl with the green salad and the dressing sauce.
8. Add the green salad on 4 plates, sprinkle some onion, add the quail eggs, the large croutons with foie gras, the duck gizzards and the sliced duck and sprinkle some parsley on.
9. Serve immediately, while everything is still warm.