Country Salad

Salade fermière

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By Caroline Conran

Published 2012

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This is a large plate of green leaves of crisp lettuce or frisée, on top of which are piled succulent pink, sizzling hot, fried gésiers confits (duck gizzards), sometimes with lardons, and the fat from the pan, deglazed with a little red wine vinegar. Fresh croûtons are added and some raw onion is not unusual. You can sometimes see sliced foie gras or fried chicken or duck livers along with the gésiers or, occasionally, fried shredded duck confit, which is