Photo: Anna Pelzer
Salade landaise with romaine lettuce and bleu d’Auvergne
60 ingredients
Serves 4
openrecipes
This spectacular salad combines fatty duck with clean salad flavours and some snazzy dressings. If you want to make one thing from here, try the spicy pecans with a salad of your choice.
Estimated Nutrition (whole recipe, rough)
1520
Calories
54g
Protein
94g
Fat
127g
Carbs
Counts 30 of 33 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 30 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Green Grape | 1/2 cup (76g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Star Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz sea salt
- 7g crushed black pepper
- 18g garlic
- 5g fresh thyme
- 37g/1oz caster sugar
- 1g pink salt
- 2 duck
- 375g/13oz duck fat
- 150g/5½oz cooked chestnuts
- 3g garlic
- 70g/ 2½oz fourme d’Ambert cheese
- 30g//1oz gorgonzola
- 50g /1¾oz buttermilk
- 40g /1½oz soured cream
- 40g /1½oz mayonnaise
- dash Worcestershire sauce
- dash tabasco
- 30g/1oz French dressing
- 30g/1oz clear honey
- 30g/1oz white balsamic vinegar
- 500ml/18fl oz vegetable oil
- 5g shallots
- ½ garlic
- 1 tsp chopped parsley
- 1 tsp chopped chives
- 1 tsp chopped basil
- 1 tsp chopped thyme
- 150g/5½oz mayonnaise
- 50g/1¾oz crème fraîche
- 1 lemon
- dash tabasco
- 25g/1oz honey
- 50ml/2fl oz red wine vinegar
- ½ celeriac
- ½ Granny Smith, cored and julienned
- ½ red apple
- 1 tbsp blue cheese
- 1 tbsp house dressing (from above)
- 1 tbsp crème fraîche
- 2 star anise
- 1 cinnamon
- ½ tsp black pepper
- 4 cloves
- ½ tsp cumin
- 125g/4½oz butter
- 150g/5½oz brown sugar
- 2 pinches cayenne pepper
- 300g/11oz pecans
- 50g/1¾oz egg white
- 1 duck
- 1 romaine (cos) lettuce, cut in half
- and pepper salt
- 100g/3½oz crumbled bleu d’Auvergne (or other French blue cheese
- 1 tbsp chopped chives
- 1 baguette
- 50g/1¾oz green grapes
- 50g/1¾oz black grapes
- 50g/1¾oz semi-dried grapes
- 8 slices duck
- pinch espelette pepper, or French ground chilli
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes