{"id":10574,"date":"2022-10-27T19:01:06","date_gmt":"2022-10-27T17:01:06","guid":{"rendered":"https:\/\/www.vins-bergeracduras.fr\/recette\/salade-perigourdine\/"},"modified":"2024-12-21T22:37:00","modified_gmt":"2024-12-21T21:37:00","slug":"salade-perigourdine","status":"publish","type":"recette","link":"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/salade-perigourdine\/","title":{"rendered":"P\u00e9rigord salad"},"content":{"rendered":"\n<p>1\/ Bring the potatoes to the boil and cook until soft. Drain well and leave to cool. Slice in rounds.<\/p>\n\n\n\n<p>2\/ Brown the gizzards in a hot pan for approx. 5 minutes. Remove and keep warm, leaving the rendered fat in the pan.<\/p>\n\n\n\n<p>3\/ Brown the slices of bread in the pan with the gizzard fat. Remove from the pan and keep warm.<\/p>\n\n\n\n<p>4\/ Slice the foie gras. Combine the honey, walnut oil, vinegar and mustard in a bowl. Toss the vinaigrette through the baby leaves and season to taste.<\/p>\n\n\n\n<p>5\/ Scatter the seasoned salad in deep plates. Add the 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\/ Bring the potatoes to the boil and cook until soft. Drain well and leave to cool. Slice in rounds. 2\/ Brown the gizzards in a hot pan for approx. 5 minutes. Remove and keep warm, leaving the rendered fat in the pan. 3\/ Brown the slices of bread in the pan with the gizzard [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9840,"template":"","tax_recette":[20,19,26,25,18],"class_list":["post-10574","recette","type-recette","status-publish","has-post-thumbnail","hentry","tax_recette-bergerac-blanc-sec","tax_recette-bergerac-rose","tax_recette-cotes-de-duras-blanc-sec","tax_recette-cotes-de-duras-rose","tax_recette-montravel-blanc-sec"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>P\u00e9rigord salad - Vins de Bergerac et Duras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vins-bergeracduras.fr\/en\/recette\/salade-perigourdine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"P\u00e9rigord salad - Vins de Bergerac et Duras\" \/>\n<meta property=\"og:description\" content=\"1\/ Bring the potatoes to the boil and cook until soft. Drain well and leave to cool. Slice in rounds. 2\/ Brown the gizzards in a hot pan for approx. 5 minutes. 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