La Brasserie

La Brasserie

Restaurant: La Brasserie

Chef : David Bransgrove

Salade Landaise – Serves 4

Warm salad of confit duck gizzards, smoked magret & foie gras

Landaise a region of Gascony in the South- West is a major producer of foie gras. This salad combines all the best the duck has to offer. Confit duck gizzards are luscious little morels, available canned at good delis.

  • 1x 200g / 7oz smoked duck magret
  • 200g / 7oz confit duck gizzards
  • 2 eshallots, chopped
  • 1 vine ripened tomato, sliced
  • 60g / 2oz haricots vert, blanched
  • 3 c mixed leaves {mache, frisee, watercress & endive}
  • 2T walnuts pieces, toasted
  • 4T walnut vinaigrette
  • 4x 15g / ½ oz foie gras
  • salt & pepper

 

Wash and thoroughly dry the salad leaves.

Fry the gizzards in a little of the fat in which they come packed in.

Once crisp and golden add the eshallots. Continue to cook until eshallots are caramelised. Set aside and keep warm.

Toss the salad leaves & the haricots with the vinaigrette. Place the tomato slices on serving plates. Top with the salad leaves & haricots. Arrange over the sliced duck magret and foie gras. Scatter over the gizzards, eshallots and walnuts. Season. Serve immediately.

David Bransgrove

La Brasserie