Landais salad

Ingredients

• Seasonal salad assortment (200 g)
• 4 pieces of duck confit
• 8 duck breast slices
• 100 g of thinly sliced, dried duck breast
• 100 g of pine nuts
• 2 large tomatoes
• 1 cucumber, sliced into rounds
• 1 apple, cut into thin slices
• 1 foie gras medallion (optional)
• 8 spicy and grilled bread croutons
• 1 tablespoon of oil paint
• 1 tablespoon of red wine vinegar
• salt and pepper
• chervil and/or parsley
• about a dozen asparagus (optional)

Wash and drain the lettuce.

Trim the leaves that are too large.

Dress with the vinaigrette.

In a pan, heat the duck breast slices, the duckling pieces, and finely mince the confit of gizzards.

Wipe away any excess grease.

Arrange each plate by placing a medallion of foie gras in the center, surrounded by all the other ingredients in an aesthetically pleasing arrangement.

Sprinkle with chervil and serve with croutons.