Food recipes

Lamb's lettuce, candied gizzards and cabécou toast


Here is a real local salad, delicious and easy to make with lamb's lettuce, candied gizzards and cabécou toast.

Ingredients for 4 persons :

  • 250 g of chewed up
  • 8 walnut kernels
  • 2 slices of foie gras (1 centimeter thick)
  • 16 confit duck gizzards
  • 2 slices of country bread
  • 4 cabécous

Vinaigrette

  • 2 tbsp. raspberry vinegar
  • 6 tbsp. of walnut oil
  • Salt pepper

Read also: health benefits and virtues of lamb's lettuce

Lamb's lettuce, candied gizzards and cabécou toast

This salad is a great opportunity to finish off your holiday leftovers!

Preheat the oven to 180 ° C (th.6).

- Wash and carefully wring out the lamb's lettuce.

- Crush the walnut kernels.

- Cut the foie gras into small pieces.

For the vinaigrette:

- In a bowl, place the vinegar, season with salt and pepper, pour gradually while emulsifying the walnut oil.

- Place the duck gizzards confit in a pan, heat so as to melt the fat. Brown them lightly on each side and remove from the heat. Drain on absorbent paper then keep warm.

- Cut the slices of bread in half. Place them on a baking sheet, place a cabécou on top. Bake and cook, 5 to 6 minutes, until the cheese melts.

- In a salad bowl, place the lamb's lettuce and crushed walnuts, mix with the vinaigrette. Divide among 4 soup plates, and add the pieces of foie gras, the duck confit gizzards and the hot cabécou toast.

- Enjoy!

Chef's BBA

- The duck gizzards can be replaced by 16 thin slices of dried duck breast that you place directly on the salad.

- You can extract gizzards and foie gras from this recipe and serve this recipe (in smaller quantities) in place of a cheese board.

COOKING WORDS

Crush = roughly crush.

Recipe: T. Bryone, Photo: C. Herlédan

Video: Pork Chops with Sweet and Sour Peppers. Gordon Ramsay (October 2020).