Salade PérigourdinePérigord Duck and Walnut Salad

Crisp the lettuce and prepare the vegetables

• 1 Meanwhile(While the leaves soak) remove the stalk from 1 tomato, about 150g, and cut into 6 wedges.
• 2 Meanwhile(While the leaves soak) mince 1 shallot, about 20g, extremely finely.
• 3 Meanwhile(While the leaves soak) mince 1 garlic clove and peel and halve the other 1 lengthways.
• 4 Meanwhile(While the leaves soak) pick and coarsely chop 5g parsley leaves.
• 5 Meanwhile(While the lettuce soaks) start boiling 1L water over high heat for the eggs.
• 6 Core 150g Batavia lettuce and tear leaves into bite-sized pieces.
• 7 Soak the torn leaves in a bowl of iced water for 10 minutes.
• 8 Spin dry, then press between clean cloths to dry completely; refrigerate in the bowl.

Toast the walnuts

• 1 Warm a dry frying pan over medium heat and spread in 40g walnut halves.
• 2 Toast for 4–5 minutes, shaking constantly; remove to a plate and cool.
• 3 Once slightly cooled, break by hand into 2–3 pieces each.

Emulsify the walnut vinaigrette

• 1 Whisk 15ml sherry vinegar, 5g Dijon mustard, 2g salt and 0.3g black pepper in a small bowl for 30 seconds until the salt dissolves.
• 2 Add 20g peeled, finely minced shallot and leave for 5 minutes.
• 3 Whisk constantly while slowly trickling in 45ml walnut oil to make vinaigrette, an emulsion of vinegar and oil.

Soft-boil the eggs with flowing yolks

• 1 Return the prepared 1L water to the boil.
• 2 Lower 2 room-temperature eggs gently with a ladle and boil for 6 minutes over medium-high heat, maintaining the boil.
• 3 Cool in iced water for 2 minutes, crack the whole shell and peel under water.

Top garlic toast with foie gras mi-cuit

• 1 Meanwhile(While the bread toasts) trim 80g room-temperature smoked duck breast to leave 2mm fat and slice very thinly, 1.5mm.
• 2 Toast 2 slices country bread, 1cm thick, in a pan or toaster for 2–3 minutes until pale golden on both sides.
• 3 While hot, rub one entire side with the cut face of 1 halved garlic clove.
• 4 Dip a knife blade in boiling water for 10 seconds and wipe; take 80g foie gras mi-cuit, cooked chilled foie gras, from the refrigerator and slice 1cm thick.
• 5 Cool the toast for 1–2 minutes, add the foie gras and sprinkle with 1g fleur de sel and 0.3g black pepper.

Cook the Sarlat-style potatoes in duck fat

• 1 Peel 250g potatoes, slice into 3mm rounds and dry with a cloth without soaking.
• 2 Melt 45g duck fat in a pan about 28cm across and arrange potatoes with as little overlap as possible.
• 3 Cover and cook over medium-low heat for 10 minutes, then uncover and cook for 10–15 minutes, turning.
• 4 Sprinkle with 3g salt and 0.4g black pepper, add 1 minced garlic clove and cook together for 1 minute.
• 5 Add half the chopped parsley, 2.5g, and mix; remove only the potatoes to a warm place, leaving the duck fat in the pan.

Reheat and brown the confit gizzards

• 1 Lightly wipe surface fat from 120g confit duck gizzards, gizzards slowly cooked in duck fat, and slice 5mm thick across the fibres.
• 2 Warm the remaining duck fat in the potato pan over medium heat; spread in the gizzards and cook for 2–3 minutes.
• 3 Turn once, cook 30 seconds, remove to a plate and cover loosely with foil to keep warm.

Assemble cold leaves with warm duck and potatoes

• 1 Transfer the chilled lettuce to a large bowl, drizzle with 2/3 of the vinaigrette and toss gently from underneath by hand for 15 seconds.
• 2 Pile the dressed leaves high on 2 plates.
• 3 Arrange 3 tomato wedges around each and lay the thin smoked duck slices in light folds over the leaves.
• 4 Arrange warm potatoes along the leaf edges and scatter warm gizzards on top.
• 5 Halve the soft-boiled eggs lengthways and put 1 egg on each plate; divide 1g fleur de sel over the cut surfaces.
• 6 Scatter the toasted walnuts and drizzle remaining vinaigrette over the leaves and gizzards.
• 7 Scatter the remaining 2.5g parsley and add foie gras toast at the plate edge.