Saying that there’s only one way to make this salad is a bit like saying there’s only one way to make a Salade Niçoise. There are many versions of both. This is my easy take on it. Traditionally smoked duck breast is used instead of duck confit but this is much easier to find here. Also asparagus is often used instead of green beans. Because it’s very rich I only use one whole leg piece of duck confit for two people.
- Ingredients (for 2)
- 1 duck confit leg, removed from the preserving fat
- 2 duck gizzards
- 3 or 4 thin slices of mousse de foie gras, cut in half (place the tin in the fridge for about 1 hour before opening and slicing the mousse)
- Handful of round green beans or asparagus in Spring
- A few toasted pinenuts
- Salad greens – chose something that’s a little bitter eg frisée lettuce or radicchio or peppery like rocket ( to act as a counteract to the richness of the duck and foie gras)
- 4 parts olive oil
- 1 part sherry vinegar
- 1 heaped tsp Dijon mustard
- Salt and pepper
Preheat your oven to 180°C. Place the duck on an oven tray and put it in the oven for 15-20 minutes or until it’s warmed through. About 5 minutes before its ready place the gizzards on the tray too.
Whisk together the vinaigrette ingredients. Just before the duck is ready, cook the beans in a little boiling water until just starting to soften. When cooked, drain and toss in a little of the dressing.
When the duck confit and gizzards are ready, take out of the oven and remove the skin from the duck. Break the flesh into pieces and slice the gizzards into 4-5 slices.
To assemble the salad put the salad leaves on individual plates. Drizzle over a little dressing. Next while everything is still warm, add the shredded duck confit, arrange the sliced gizzards around the plate, add 3-4 half slices of foie gras mousse and finally add the green beans. Sprinkle over a few pinenuts and finally the rest of the dressing and plenty of ground pepper.
Serve with thin slices of good quality artisan sourdough bread.