Vins de Bergerac et Duras

Périgord salad

To be enjoyed with :

Bergerac blanc sec | Bergerac rosé | Côtes de Duras blanc sec | Côtes de Duras rosé | Montravel blanc sec

1/ Bring potatoes to the boil and cook until soft. Drain and leave to cool. Slice in rounds.

2/ Brown the gizzards in a hot pan for approx. 5 minutes. Remove from pan, keep warm and leave the juice in the pan.

3/ Brown the slices of bread in the pan with the gizzard fat. Remove from the pan and keep warm.

4/ Slice the foie gras. Combine honey, walnut oil, vinegar and mustard in a bowl. Toss vinaigrette through baby leaves and season.

5/ Scatter seasoned salad in deep plates. Add potatoes, gizzards, smoked duck slices, walnuts and hulled strawberry quarters. Place a slice of toast topped with a slice of foie gras on each plate and serve.


Serves 4

  • 280g sliced smoked duck breast
  • 1 small mi-cuit Périgord foie gras
  • 200g duck gizzards
  • 20 new potatoes
  • 75g Périgord walnuts
  • 100g Périgord strawberries 1 tbsp honey
  • 4 tbsp Périgord walnut oil
  • 1 tbsp wine vinegar
  • 1 tsp yellow mustard
  • 2 generous handfuls of baby leaves
  • 4 slices of sourdough
  • sea salt, ground pepper

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