Winter Delights from Perigord – Salade Perigourdine

It is quite cold today in Paris with only a few hints of spring to come, so my cooking continues to focus on delectable winter foods. 

Chef Pierre Corre (R) cooking Duck Confit

Remembering my truffle and foie gras trip to Perigord with chef Pierre Corre (click here for a complete description of the trip), I put together a Salade Perigourdine for lunch today with slices of smoked duck breast which Pierre had given me. 

Smoked duck breast, foie gras and walnuts - a perfect blend of flavors

Sadly, I had already eaten the black truffle I brought back, found by Rosalie the pig, and the confit de canard we made in one of our cooking classes. 

Rosalie the truffle pig

This is a simple recipe to put together if you live in France, where it is easy to find walnut oil and slices of smoked duck breast. In the States both of these items can be found at Whole Foods. A fresh black truffle is another story but the salad is really quite wonderful without the truffles. Enjoy!

Salade Perigourdine (serves 4 people)

Recipe from Chef Pierre Corre, Auberge de la Truffe

4 cups mesclun salad (or your choice of mixed salad greens)

2 tbsp best quality red wine (or balsamic) vinegar

1/2 cup fresh walnut oil

Salt

Thin slices of smoked duck breast, cut into strips

1/2 cup fresh walnut halves

Bite size morsels of foie gras, seared on both sides (can substitute cubes of foie gras from a prepared terrine)

Slivers of truffles on top (optional!)

Place the salad greens in a large salad bowl.

In a saucepan, warm the vinegar, oil and salt.  Bring to a simmer.  Whisk and toss gently with greens.

Divide the greens among 4 plates.  Arrange the duck slices on top, like the spokes of a wheel.  Sprinkle with walnuts, foie gras, truffles and serve.