Biarritz salad

Category: Cold meals and snacks
Kitchen: french
Biarritz salad

Ingredients

Foie gras 100 g
duck ventricles 150 g
goose fillet 150 g
crackers
jelly
green salad, the one that you like
salad dressing

Cooking method

  • This salad with duck meat, goose ventricles and foie gras is made by my husband!
  • Very tasty, satisfying and delicious!
  • The original name of this salad is "Landaise" (French Salade Landaise), but since we made our own small changes to the recipe, we named it after the place where it was first tasted.
  • We fill our green salad in a separate container. I mix French Vinaigrette vinegar, German Maggi dressing, olive oil, salt and pepper.
  • Fry the duck ventricles a little in a pan.
  • Put the salad on a plate, lay out the goose fillet, warm ventricles, crackers on it and decorate everything with jelly cubes. Put a piece of foie gras in the middle.
  • Serve the salad immediately, until the ventricles have cooled.
  • We spread foie gras on crispy pieces of white bread dried in the microwave or oven. Delight!
  • Bon Appetit!
  • Biarritz salad Biarritz salad Biarritz salad Biarritz salad Biarritz salad Biarritz salad

The dish is designed for

2 servings

Time for preparing:

20 minutes

Note

Products, I think, can be bought at the "ABC of Taste" store, for example. Perhaps in Auchan, since this is a French store. Of course, the salad is not for every day, but if there is an opportunity to try it, I highly recommend it!

Scops owl
Light, thanks for the recipe. Products are really what is called a search.
I congratulate you and your husband on the holidays
I would be glad if you share some more interesting recipes.
Vei
In Scarlet Sails, duck offal (liver, stomach and neck) is constantly sold at a ridiculous price, can it be adapted for this recipe? And what kind of jelly you use, I do not quite understand ...
Lisichkalal
Larisa, thank you! And we congratulate you !!!
Thanks for the warm welcome, maybe I'll get together and post the recipes more
Lisichkalal
Vei, I'm afraid that the giblets will not work, I buy a ready-made product for consumption, and we don't cook the ventricles, but rather warm them up and get rid of the oil in which they are in the package.
And jelly is a revision of my husband, it just looks elegant and tasty. The original recipe does not contain it. We buy Gelee au porto, it is in the pictures.
Just for information, the prices for these products in France: jelly about 2 euros, ventricles about 4-5 euros, fillets about 4-5 euros, foie gras about 12 euros, but for 2 servings you need half a pack. Green salad 1 euro, croutons 60 cent.
That is, it comes out about 25 euros for 2 servings, plus there will be foie gras left for buters.
The salad is hearty, after it it does not pull on hot))
So whoever has the opportunity, look at these products in the "alphabet of taste" and you can navigate the price, knowing how much they cost in France.
And I also read that foie gras are replaced with pate, goose and duck meat with other types of meat, those that you love)
Vei
Svetochka, thanks for the clarifications, they are very useful and informative. I will go to the ABC and take a look, but I really doubt that you can meet 25 euros there))))
Lisichkalal
Please, I am very pleased that the salad is of interest
Lisichkalal
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94031.0
This meat is suitable for salad.
Thanks for the recipe.

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