As the name suggest Perigord Salad, (Salade Périgordine) is a traditional recipe from Perigord which is the ancient name for the area now called the Dordogne. Traditionally it is made from Gesiers de Canard (preserved duck gizzards) but can also be made can also be made with lardons & slices of smoked duck breast.
Preparation time 15 mins
Lettuce – a crisp lettuce such as cos although I have made it with roquette and that also works.
Gesier de Canard Sliced (preserved duck gizzards)
50g of stale bread cubed
125g chopped walnuts
White wine vinegar
Wash and tear the lettuce and place on a platter. In a frying plan heat a drizzle of walnut oil and fry the gizzards for 2 to 3 minutes. Add the bread cubes and fry until golden. turn the heat up and toss in the walnuts for a few seconds. Remove form the heat and poor in a splash a white wine vinegar and give it all a good stir. Pour the moisture over the lettuce and toss it well to ensure all the leaves are well coated.