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Foies Gras du Périgord

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Périgord salad


Périgord salad

Your shopping list (4 persons)

  • 1 lettuce type « feuille de chêne »
  • 1 can of duck gizzards (400g)
  • 100 g dried-smoked duck breasts in thin slices
  • 150 g walnuts
  • salt, pepper, oil and vinegar.


  1. Cut the gizzards and fry over low heat on a stove in their fat, until they begin to brown.
  2. Prepare the sauce in a bowl, checking the seasoning well.
  3. Prepare the plates with the washed and drained lettuce.
  4. Arrange the slices of duck breast around lettuce; then add the degreased warm gizzards to the center of the plate as well as some walnuts.
  5. Add the vinaigrette at the last minute.

Advice and special touch :

  1. For the sauce, preferably use walnut oil.
  2. Brown the gizzards with their fat in garlic.

Recommended wine

A red Bergerac, Pécharmant, Côtes de Bergerac.