So greedy Landes salad

Cap on Landes Landes with this salad recipe proposed by the Chief Aurélien Crosato, made with products Our regions have talent.

Ingredients for 4 people:

  • 130 g of block foie gras duck
  • 1 c. to .s. Honey
  • 3 c. in s. of white wine vinegar with walnuts
  • Salt, black pepper,
  • 90 g duck breast dried pepper
  • 225g duck leg confit
  • 1 melon Quercy
  • 2 onions new
  • 8 cherry tomatoes bio
  • 1 pouch of heart lettuce
  • 50 g of pine nuts
  • Preparation of plums Lot et Garonne.

Recipe of the Landes summer salad

By Bordeaux chief Aurélien Crosato

  • Mix the foie gras with 1 tsp. tablespoon honey, 3 tbsp. vinegar, salt and pepper until’to a creamy consistency.

In an oven preheated to 150 ° C,

  • Dry the slices of duck breast for 15 minutes until that’they become crispy.
  • Book.

In a bowl,

  • Mix 3 tbsp. vinegar, 6 c. tablespoons oil, 1 tsp. tablespoon honey, salt and pepper.
  • Peel and degrease the duck legs, cut into 1 cm square.
  • Chop the onions and cherry tomatoes.
  • Mix with 4 c. of the dressing.
  • Peel and slice the melon into 8 slices 1 cm’thick, salt and pepper.
  • Using a cookie cutter, cut a melon circle have the duck-based device and cover with’a second slice of melon.
  • Press and reserve.

In a bowl,

  • Submit a tian of duck confit and melon.
  • Arrange the salad dressed with vinaigrette around, and 2 tablespoons of creamy foie gras.
  • Garnish with chips breast, tomato hulled cherry, some roasted nuts and a little preparation plums.

Visual credits: © Our Regions Talent / F. Mantovani