Périgord-style salad


  • 4 duck confit gizzards
  • 12 minced smoked duck breast slices
  • 125g of cherry tomatoes
  • 50g of croutons
  • 1 package of oak leaf lettuce salad mix
  • 3 tablespoons of olive oil
  • 1 tablespoon of wine vinegar
  • Salt
  • Pepper
  • Olive oil


  • Brown the duck confit gizzards in a bit of oil. Once done, finely mince them.
  • Cut the cherry tomatoes in half.
  • Mix the whole of the ingredients together in a salad bowl, then serve.

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