Name: Hot Salad from the Landes
Yield: For four people
Cuisine: French
Ingredients: 100 g (3½ oz) duck fillets, eight in all; 3 tablespoons any cheap red wine; 100 g (3½ oz) duck foie gras, fresh or preserved; Salt and freshly-ground pepper; salt and freshly-ground pepper; 2 tablespoons lemon juice; 100 g (3½ oz) dandelion leaves; 100 g (3½ oz) lamb’s lettuce; 1 tablespoon olive oil; 40 g (1½ oz) fresh or tinned truffle(s)

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade chaude des dames landaises ‘A splendid mixture of flavours’

Ingredients

Main ingredients

100 g (3½ oz) duck fillets, eight in all
Salt and freshly-ground pepper
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Europe
France
Gluten-free
Mediterranean

Method

Preparing the meats

Using a small knife, cut out the nerve which runs through the duck fillets.
Put the fillets in a deep dish, season them with salt and freshly-ground pepper, moisten them with the red wine and allow to marinate while you prepare the other ingredients.
Cut the foie gras into small dice

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25 Hot Salad from the Landes

Ingredients

Main ingredients

Method

Preparing the meats

Become a Premium Member to access this recipe

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