Gascon salad

Ingredients

• 1 salad of your choice (batavia, lamb's lettuce...)
• 90 g slices of dried duck breast
• 120 g candied duck gizzards
• 130 g of semi-cooked foie gras block
• A few cherry tomatoes
• 50 g walnut kernels
• 50 g bread croutons
• 3 tablespoons walnut oil
• 1 tablespoon vinegar
• Salt, pepper

Recipe

Mix the vinegar and walnut oil in a bowl. Season with salt and pepper, stir and keep in a cool place. Then clean the salad. Coarsely crush the walnut kernels. Cut the slices of smoked duck breast into small pieces and cut the foie gras into slices. Clean and mop the cherry tomatoes and cut them in half. Dry heat a frying pan over low heat. When it is very hot, place the candied duck gizzards in it and heat them up for 5 to 10 minutes. Once golden, remove from heat and set aside before slicing. Then place the salad on the plates. Cover the lamb's lettuce with the candied duck gizzards, crushed walnut kernels, slices of smoked duck breast, bread croutons, cherry halves, and place the slice of foie gras on the desuss. Serve immediately with toasted bread toasts.

It is possible to add hard-boiled eggs. For duck foie gras, you can use traditional or semi-cooked foie gras according to your preferences.