Food recipes

Landes salad: so delicious

Head for the Landes with this Landes salad recipe proposed by chef Aurélien Crosato, made with products Our regions have talent.

Ingredients for 4 persons :

  • 130 g of block foie gras duck
  • 1 C. to .s. honey
  • 3 tbsp. to s. white wine vinegar with walnuts
  • Fleur de sel, black pepper,
  • 90 g of duck breast pepper-dried
  • 225 g confit of duck legs
  • 1 melon from Quercy
  • 2 onions new
  • 8 Cherry tomatoes organic
  • 1 sachet of heart lettuce
  • 50 g of bread nuts
  • Preparation of Lot et Garonne plums.

Summer Landes salad recipe

By Bordeaux chef Aurélien Crosato

  • Mix the block of foie gras with 1 tbsp. honey, 3 tbsp. of the vinegar, season with salt and pepper until a creamy consistency is obtained.

In an oven preheated to 150 ° C,

  • Dry the sliced ​​duck breasts for 15 minutes until they become crisp.
  • Reserve.

In a container,

  • Mix 3 tbsp. tablespoon vinegar, 6 tbsp. oil, 1 tbsp. tablespoons of honey, salt and pepper.
  • Peel and degrease the duck thighs, cut them into 1 cm dice.
  • Chop the onions and cherry tomatoes.
  • Mix everything with 4 tbsp. of vinaigrette.
  • Peel and slice the melon into 8 slices 1 cm thick, season with salt and pepper.
  • Using a cookie cutter, cut out a circle of melon, arrange the duck-based device and cover with a second slice of melon.
  • Press and reserve.

In a deep plate,

  • Place a tian of duck and melon confit.
  • Arrange the seasoned salad with the vinaigrette around it, and 2 tablespoons of foie gras cream.
  • Decorate with a magret crisps, a peeled cherry tomato, a few roasted pine nuts and a little plum preparation.

Visual credits: © Our Regions have Talent / F. Mantovani

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