French cuisine · Salads & Mezze

Périgord Salad

Leaf salad from the Périgord with pink-seared duck breast, walnuts and walnut oil vinaigrette.

Ingredients · for 4 servings

• 2 duck breast fillets (approx. 300 g each)
• 1 head lettuce
• 100 g walnuts
• 3 tbsp walnut oil
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 shallot
• 1 tbsp honey
• Salt, pepper

Instructions

1. Take the duck breasts out of the fridge 30 min. before frying, score the skin in a diamond pattern without cutting into the meat, and salt and pepper both sides.
2. Place the fillets skin-side down in a cold pan, heat slowly and fry for 8–10 min. until the skin is golden brown and crisp; skim off the rendered fat.
3. Turn the breasts, fry for another 3–4 min., brush with the honey and then let rest under foil for 8 min. so the center stays pink.
4. Wash the lettuce, spin dry and tear into pieces; toast the walnuts in a dry pan for 3 min. and chop roughly.
5. Whisk the Dijon mustard with the sherry vinegar, the finely diced shallot, salt and pepper, and slowly whisk in the walnut and olive oil.
6. Dress the salad with the vinaigrette, arrange on plates, slice the duck breast thinly on the diagonal, fan out on top and serve sprinkled with walnuts.