Photograph of the finished Salade landaise

France · Salad ức vịt xông khói kiểu Landes

Salade landaise

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck breast Duck breast 720 g
  • Photograph of Curly frisée lettuce Curly frisée lettuce 600 g
  • Photograph of Sweet corn Sweet corn 4 ears
  • Photograph of Walnut Walnut 200 g
  • Photograph of Olive oil Olive oil 140 ml
  • Photograph of Wine vinegar Wine vinegar 80 ml
  • Photograph of Dijon mustard Dijon mustard 48 g
  • Photograph of Tomato Tomato 8
  • Photograph of Duck fat Duck fat 100 g
  • Photograph of Black pepper Black pepper 16 g

Method

  1. 1 Score the fatty side of the duck breast into squares, then pan-fry it fat-side down for 8 minutes over low heat.
  2. 2 Place the fat side down over low heat to let it melt completely; high heat will burn the fat while leaving a thick layer inside.
  3. 3 Flip and sear the meat for 2 minutes, then let it rest for 6 minutes before slicing thinly.
  4. 4 Roast the corn kernels in duck fat for 4 minutes until slightly browned.
  5. 5 Mix olive oil with wine vinegar and Dijon mustard to make the dressing.
  6. 6 Mix the curly lettuce with the dressing, then layer with duck slices, popcorn, tomatoes, and walnuts.
Start cooking