Landes salad

Ingredients

• Seasonal salad assortment (200 g)
• 4 pieces of duck confit
• 8 duck breast medallions
• 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
• 1 tablespoon of red wine vinegar
• salt and pepper
• chervil and/or parsley
• about a dozen asparagus (optional)

Wash and drain the lettuce, and cut any large leaves into smaller pieces.

Prepare a vinaigrette using the oil, vinegar, salt, and pepper, and use it to season your salads.

Toast the pine nuts in a dry frying pan until golden brown.

In a frying pan, heat the dried duck slices, minced confit, and finely chopped gizzards. Pat them dry on paper towels.

Arrange the salads on the plates, with the tomatoes cut into quarters, the cucumber, the apple, the asparagus (if using), and the pine nuts.

Place the foie gras medallion in the center, then arrange the duck meats around it.

Garnish with chervil or parsley, and serve with garlic croutons.