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Salade Landaise with Romaine Lettuce and Bleu d’Auvergne

A spectacular French salad combining rich confit duck, seared duck breast, spicy pecans, and creamy blue cheese dressings.

DuckMeatGourmetFrenchSalad
Estimated Nutrition
Calories
1963.6
kcal / serving
7854.2 kcal total
Carbs
66.3g
per serving
265.1 g total
Fat
170.6g
per serving
682.4 g total
Protein
46.2g
per serving
184.8 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
37
g
Caster Sugar
for marinade
150
g
Brown Sugar
for spicy pecans
Dairy
125
g
Butter
for spicy pecans
50
g
Egg White
beaten until frothy
100
g
Bleu D'auvergne
crumbled
GrainsCereals
1
piece
Baguette
diced and fried into croutons
Meat
2
piece
Duck Leg
skin on, bone in
1
piece
Duck Breast
8
slice
Duck Ham
NutsSeeds
150
g
Sea Salt
for marinade
7
g
Black Peppercorns
crushed, for marinade
18
g
Garlic
peeled and chopped, for marinade
5
g
Thyme
fresh leaves, for marinade
1
g
Pink Salt
for marinade
150
g
Chestnuts
cooked, halved
2
piece
Star Anise
for spice mix
1
piece
Cinnamon Stick
for spice mix
4
piece
Cloves
for spice mix
300
g
Pecans
for spicy pecans
OilsFats
375
g
Duck Fat
Vegetables
1
piece
Romaine Lettuce
cut in half

Method

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