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French Salade Landaise (Warm Duck Confit, Green Beans and Walnut Salad)
The iconic gourmet salad of southwestern Gascony: crisp frisée and blanched green beans crowned with warm, pan-crisped shredded duck confit, toasted walnuts, and a sharp Dijon vinaigrette.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
4servings
- Frisée or mixed gourmet salad greens200 g
- Walnut halves, lightly toasted50 g
- Extra virgin olive oil or walnut oil3 tbsp
- Red wine vinegar or lemon juice1 tbsp
- Salt0.5 tsp
Preparation Steps
1
Blanch 200 g tender green beans in boiling salted water for 4 minutes, then plunge into ice water to keep crisp and bright.
4 min timer
2
In a dry skillet, crisp 2 duck confit legs for 8-10 minutes over medium heat until golden and crispy; pull meat into tender warm shreds.
10 min timer
3
Whisk oil, vinegar, 1 tsp Dijon mustard, and salt into an emulsion vinaigrette.
2 min timer
4
Toss greens and green beans with vinaigrette, arrange on plates, crown with warm crispy duck shreds, and scatter walnuts.
2 min timer
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Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
