Salade landaise with romaine lettuce and bleu d’Auvergne

Name: Salade Landaise with Romaine Lettuce and Bleu d’Auvergne
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 4 servings
Cuisine: French
Ingredients: 150g sea salt; 7g black peppercorns, crushed; 18g garlic, peeled and chopped; 5g fresh thyme leaves; 37g caster sugar; 1g pink salt; 2 duck legs, skin on, bone in; 375g duck fat; 150g cooked chestnuts, halved; Various dressings and garnishes as specified in the full recipe

Explore the rich flavors of France with the exquisite Salade Landaise, featuring Romaine lettuce and Bleu d'Auvergne. This salad, a true symphony of textures and tastes, combines fatty duck with crisp salad greens, underscored by the boldness of French blue cheese. Created by Eric Chavot and featured on Saturday Kitchen, this dish is a testament to the chef's culinary expertise.

Ingredients for the Salade Landaise with Romaine Lettuce and Bleu d’Auvergne

For the Salt Marinade:

Sea salt: 150g
Black peppercorns (crushed): 7g
Garlic (peeled and chopped): 18g
Fresh thyme leaves: 5g
Caster sugar: 37g
Pink salt: 1g

For the Confit Duck Legs:

Duck legs (skin on, bone in): 2
Duck fat: 375g
Cooked chestnuts (halved): 150g

(And so on, including the blue cheese dressing, house dressing, crème fraîche dressing, honey dressing, remoulade, spice mix, spicy pecans, duck breast, and the final salad composition with romaine lettuce, bleu d'Auvergne, and additional components for garnishing.)

Preparation Instructions for the Cherry and Coconut Cake

Begin by preparing the salt marinade, combining all ingredients and storing them in an airtight container.
Marinate the duck legs in the salt rub for 24 hours, turning them several times.
Create the blue cheese dressing by blending the specified cheeses with buttermilk, soured cream, mayonnaise, and seasonings until smooth.
Prepare the house dressing by emulsifying French dressing, honey, and vinegar with vegetable oil, then blending in shallots, garlic, and herbs.
The crème fraîche dressing is made by whisking its ingredients together, and similarly, the honey dressing is prepared.
For the remoulade, mix julienned celeriac and apples with a tablespoon of the previously made dressings.
Confit the duck legs by first washing them post-marination and then cooking in duck fat until tender.
Prepare the spicy pecans by coating them in a caramel made from butter and brown sugar, spiced with cayenne pepper, and baked until crispy.
Cook the duck breast to your liking, seasoning with a spice mix.
Assemble the salad by layering the remoulade, seasoned lettuce, dressings, blue cheese, croutons, grapes, and duck components creatively on a serving board.

Storage and Reheating

Store the salad components separately in the refrigerator. Reheat the duck gently to maintain its texture. The dressings can be kept in the fridge for a few days, ensuring they're ready for dressing the salad when serving.

Nutritional Information

This salad offers a good balance of protein from the duck, healthy fats from the dressings, and a variety of vitamins and minerals from the greens and fruits. The blue cheese adds a calcium boost but also increases the fat content, so enjoy in moderation.

FAQ about the Salade Landaise with Romaine Lettuce and Bleu d’Auvergne

Can I substitute the Bleu d'Auvergne? Yes, any French blue cheese of your preference can be used as a substitute.
What can I use instead of duck fat for the confit? While duck fat is traditional, you can use a mixture of butter and oil, though the flavor profile will change.

Enjoy the depth of French culinary tradition with this stunning salad, perfect for impressing at dinner parties or enjoying a gourmet meal at home. Its blend of flavors and textures showcases the best of French cuisine, making it a memorable dish for any occasion.