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Add a photoServings: 6
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
- Bring a saucepan of water to boil on high heat
- Add in the quail Large eggs to the boiling water and let them cook for 3 min
- Let the Large eggs cold, remove the shells and cut them in 2
- Mix the peanut oil, walnut oil and vinegar in a bowl
- Add in the mustard and stir in thoroughly
- Add in salt and pepper to taste
- 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
- Shell the nuts and crush them roughly
- Wash and dry the lettuce
- Cut the duck breasts into strips
- Slice the gizzards thinly
- Put the lettuce, croutons, thinly sliced gizzards, duck breast, walnuts and
- pine nuts into a salad bowl
- Pour on the vinaigrette just before serving and stir carefully.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 833g | |
| Recipe makes 6 servings | |
| Calories 1571 | |
| Calories from Fat 868 | 55% |
| Total Fat 96.49g | 121% |
| Saturated Fat 27.1g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 626mg | 209% |
| Sodium 519mg | 22% |
| Potassium 1858mg | 53% |
| Total Carbs 4.34g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.15g | 0% |
| Protein 161.41g | 258% |
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