Duck salad Landaise

Duck salad
Course Entree poultry
Cuisine Frans
Servings 4 pax



  • 150 g duck stomach
  • 1 l Goose fat
  • 1 pcs Duck breast
  • 175 g Duck liver
  • 1 pcs Duck leg confit
  • 1 pcs Smoked duck breast


  • 1 tsp Mustard
  • 2 tblsp Sherry vinegar
  • 2 tblsp chicken broth
  • 1 pcs echallot
  • 8 tblsp Olive oil


  • 4 slices White bread
  • 1 pcs garlic clove
  • 150 g Green beans
  • 100 g Lettuce
  • 75 g Corn grains
  • 4 tblsp Pine nuts


Duck stomachs

  • Rince the stomachs under cold water and dry with paper towel. Cook slowely in goose fat for 50 minutes.

Duck breast

  • Prepare the breast as instructed in the recipe for the duck breasts or cook sous vide. Use the fat to fry cubes.

Duck leg confit

  • Put the pot with the legs in a pan with warm water until the fat has melted. Take out the legs, remove the fat and debone the legs. Pull small pieces and place on a plate. Season with salt and pepper. Just before service, put the plate in a oven on 180ºC or 355ºF.


  • Add the ingredients into a bowl and mix very well.

Garnish and vegetables

  • Season the slices of bread with the garlic cloves, roast and cut in two pieces. Brown the pine nuts slowly on medium heat. Blanch the green beans and pull into two along the long side.


  • Mix the salad in a bowl with the corn grains, green beans and dressing. Take out a hand and put in the middle a a plate. One plate for every person. Cut the duck stomachs into two pieces and dress around the salad. Cut the smoked and fried breast into thin slices and place against the salad. Cut the duck liver into thin slices and put them on top of the salad. Dress the pulled legs around the salad. Sprinkle the cubes of fat and the pine nuts over the salad and a bit of dressing. Season with see salt and pepper and serve with the garlic bread slices.
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