Marie-Louise’s Perigourdine salad
For 4 to 6 people:
2 seasonal heads of lettuce
2 tomatoes
300g of preserved duck gizzards
1 preserved duck thigh
100g of driedduck thigh
200g half-cooked fattened goose liver
4 slices of toast, crushed
2 tablespoons of balsamic vinegar
4 tablespoons of nut oil
1 tablespoon of mustard
Salt and pepper
A few crushed walnuts
- Mix together the last five ingredients to make a salad dressing.
- Melt the fat from the gizzards and from the duck thigh in a double boiler.
- After draining the gizzards, cut them into medium-thick slices.
- Cut the duck thigh in pieces and crush them slightly.
- Slice the tomatoes.
- Slice the duck liver and immediately put it into the refrigerator until the final preparation.
- Do the same thing for the dried duck thigh.
- Arrange the ingredients in the following order:
. Line the plates with a layer of lettuce.
. Arrange the tomatoes as you wish.
. Sprinkle the crumbs of duck thigh uniformly over the salad.
. Add a layer of lettuce.
. Arrange the dried duck thigh in a starburst around the edge of the plate.
. Drizzle ľ of the sauce carefully over the entire salad.
. After having slightly heated the gizzards and a bit of the crushed toast, sprinkle this mixture over the salad just before serving.
. Finish the seasoning by drizzling the rest of the dressing over the salad.
. Quickly add a small bed of lettuce upon which you will place 1 or 2 slices of duck liver.
Serve immediately.