Tip: Refrigerate 20 minutes before opening between +8°C et + 12°C. Open on both ends and gently slide out by applying pressure on one end.
Salad in foie gras, smoked duck, and pears
*recipe courtesy of rougie.fr
80 g Foie Gras (duck liver block)
1 pad of smoked duck
400 g de choice of salad
1 little knob of nuts
6 slices of baguette
2 tsp balsamic vinegar
6 tsp olive oil
½ tbsp mustard
Salt and pepper
Preheat oven to 180°.
Place nuts in a drip pan put in the oven in a single layer, and roast for 15 minutes or until brown while stirring every 5 minutes.
While the nuts are roasting, cut the baguette slices into croutons. Put them then on an oven sheet. Drizzle with olive oil and mix together. When the nuts are finished roasting, toast the croutons in the oven until brown.
Place the roasted nuts in a dishcloth to cool down. Fold the dishcloth to cover all nuts and rub it into itself to detach the nuts skin.
Peel and cut the pears into thin slices then drizzle with lemon.
Prepare the vinaigrette, mix the mustard, vinegar, 4 tsp olive oil, and season to taste.
Set the salad leaves, the slices of smoked duck, and the pear slices on a serving plate.
Using a peeler or a fine-blade knife, slice the foie gras thinly then layer in the salad plate.
Crush the nuts coarsely and sprinkle over the salad platter topping it off with the vinaigrette finish.
Serve and enjoy!
Duck foie gras, water, Armagnac, salt, sugar, pepper, Antioxydant: sodium ascorbate, preservative: sodium nitrite
Storage: Keep at room temperature. Upon opening, store in the refrigerator and consume immediately.
Shelf life: minimum of 6 months