PERIGOURDINE SALAD

Yesterday’s was such a mile stone for me completing my first ever Blog was such a thrill, I hope to regularly post recipes as well as chat.

The weather is unexpectedly hot & sunny after a forecast for rain & thunderstorms, just as well, as I had an unexpected call from some German friends who have arrived for their annual 2 month stay in the area.

You know when you’re really busy & the last thing you need is visitors let alone having to prepare an impromptu lunch. Well after a quick look in the fridge I decided on doing a lovely Perigourdine Salad, followed by cheeseboard & bread, & of course lots of lovely wine, which they very kindly brought.

Talking about wine we went to friends for dinner last night, the food was lovely & it’s always nice to have someone else do the cooking. I was sat next to this guy who really fancied himself as a bit of a wine connoisseur (bore). What is it with people who think that wine has to cost a fortune, come from a very smart vineyard before its worth quaffing? As far as I am concerned if I am enjoying a good local wine which by the way our local wines are & very reasonably priced then I am happy. Now I’m not saying that it’s not nice to drink a vintage wine from time to time, but some people do take it a bit far. http://www.cotesdeduras.com/uk/appellation.html I hope you get a chance to try this salad it really is yummy.

PERIGOURDINE SALAD – serves 4

• 1 oak leaf lettuce
• 1 packet of bacon lardons
• 1 Duck breast. Can substitute duck for chicken
• 12 slices smoked duck breast
• 4 boiled eggs quail ideally but hens eggs are OK
• 12 walnuts
• 1 handful of garlic or herb croutons
• 1 Tbsp mustard (preferably grain mustard)
• 60ml of peanut oil
• 60ml of walnut oil
• 60ml of sherry vinegar or raspberry vinegar
• salt, pepper

Preparation

Score the duck skin in a criss cross fashion (helps release the duck fat) Heat a griddle pan without any oil, when it’s hot add the duck skin side down. Turn after 5 minutes, the skin should be lovely & brown, then another 5 minutes on this side. Test to see if the duck is cooked how you like it; this will be pink, cook a little longer if you want it more cooked. Then let the duck rest a few minutes to relax.

• Wash the lettuce, Mix the peanut oil, walnut oil and vinegar in a bowl
• Add the mustard and stir in thoroughly
• Add salt and pepper to taste, you will have left over dressing depending on how much you like. Keeps great in a screw top jar in the fridge for a few days.

I personally like to serve the salad on plates; I put the lettuce in a bowl big enough to toss, add half the dressing, and toss the leaves. Dish a generous portion on each plate, followed by egg wedges, croutons, walnuts, smoked duck, finally thinly slice the cooked duck breast & place on top. Drizzle a spoonful of vinaigrette over the top of each salad. VARIATIONS You can spread pate foie gras or a duck pate on triangles of toast place 2 or 3 around the plate, also apple slices can be mixed in. BON APPETITE