Salade Landaise

Salade Landaise traditionally features duck gizzards (gésiers confits) and smoked duck breast (magret séché) as its primary proteins. Because it originates from the Gascony region, which is famous for foie gras and poultry, it often includes cubes of duck liver as well.

Salade Landaise is specifically prepared as a warm salad, meaning the greens are tossed with a vinaigrette just before serving. The confit duck gizzards are typically pan-fried until sizzling and immediately placed on top of the salad, partially wilting the lettuce leaves.

The dressing for Salade Landaise is usually a sharp mustard vinaigrette made from Dijon mustard, red wine vinegar, and high-quality walnut oil. The acidity of the vinaigrette is essential to cut through the rich, heavy flavors of the duck fat and confit used in the dish.

Toasted pine nuts are the most traditional nuts sprinkled over Salade Landaise to provide a nutty crunch alongside the tender duck meat. Some contemporary recipes also use thinly sliced croutons or walnuts to add additional texture to the soft greens.