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Périgourdine Salad Recipe

by CookEatShare Cookbook

Ingredients

1 leaf of oak leaf lettuce or possibly purslane 6 preserved duck gizzards 12 slices smoked duck breast 12 quail Large eggs 12 walnuts 2 Tbsp pine nuts

1 c. croutons 1 Tbsp mustard (preferably grain mustard) ¼ c. (6 cl) peanut oil ¼ c. (6 cl) walnut oil ¼ c. (6 cl) sherry vinegar or possibly raspberry vinegar salt, pepper

Directions

1. Bring a saucepan of water to boil on high heat
2. Add in the quail Large eggs to the boiling water and let them cook for 3 min
3. Let the Large eggs cold, remove the shells and cut them in 2
4. Mix the peanut oil, walnut oil and vinegar in a bowl
5. Add in the mustard and stir in thoroughly
6. Add in salt and pepper to taste
7. Heat a little oil in a small frying pan on high heat and toast the pine nuts and croutons in the frying pan for a few min till they are toasted and nice and golden brown
8. Shell the nuts and crush them roughly
9. Wash and dry the lettuce
10. Cut the duck breasts into strips
11. Slice the gizzards thinly
12. Put the lettuce, croutons, thinly sliced gizzards, duck breast, walnuts and
13. pine nuts into a salad bowl
14. Pour on the vinaigrette just before serving and stir carefully.

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