Entertaining Side French

Salade Landaise (confit duck, bacon and walnut salad)

Name: Salade Landaise recipe
Yield: 4
Cuisine: /french
Ingredients: 1 frisée (curly endive, from greengrocers), leaves picked; 1 handful rocket leaves (look for larger leaves, as they’re more peppery); 1 handful baby spinach leaves; 150g cherry tomatoes, quartered; 2 confit duck legs; 20.00 ml extra virgin olive oil; 150g pancetta, thinly sliced and cut into chunks (substitute thick-cut bacon); 2 large eschalots, finely chopped; 40.00 ml sherry vinegar; 60ml vermouth; 60ml thickened cream; 1 garlic clove, smashed and sliced; 60ml oil; 125.00 ml mixed torn herbs (such as flat-leaf parsley, tarragon, chervil, watercress and chives); 30g walnut; Crusty baguette, to serve

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Salad Landaise (Confit duck, bacon and walnut salad)

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by Matt Wilkinson

Chef and author

Jun 20, 2024

"Many moons ago, when I was working for Martin Wishart in Edinburgh, we used to do a version of this dish for the lunch special set menu. The dressing is cream-based and should be poured onto the leaves warm, to bring out their deliciousness." – Matt Wilkinson

1 frisée (curly endive, from greengrocers), leaves picked
1 handful rocket leaves (look for larger leaves, as they’re more peppery)
1 handful baby spinach leaves
150g cherry tomatoes, quartered
2 confit duck legs
1 tbs extra virgin olive oil
150g pancetta, thinly sliced and cut into chunks (substitute thick-cut bacon)
2 large eschalots, finely chopped
2 tbs sherry vinegar
1/4 cup (60ml) vermouth, white wine or verjuice (substitute water or stock)
1/4 cup (60ml) thickened cream
1 garlic clove, smashed and sliced
1/4 cup (60ml) walnut or hazelnut oil (substitute extra virgin olive oil)
1/2 cup mixed torn herbs (such as flat-leaf parsley, tarragon, chervil, watercress and chives)
1/4 cup (30g) chopped walnuts
Crusty baguette, to serve

Method

1.

Place the frisée, rocket, spinach leaves and half the tomatoes in a large bowl and toss to combine.
2.

Heat a medium frypan over medium heat and cook the duck legs until golden all over. Set aside and cover loosely with foil to keep warm.
3.

Wipe pan clean. Heat oil in same pan over medium heat. Cook the pancetta, stirring occasionally, for 5 minutes or until crispy. Remove from heat. Using a slotted spoon, transfer the pancetta to a plate lined with paper towel.
4.

Return pan, with the fat, to medium-high heat. Cook the eschalot, stirring constantly, for 2 minutes. Reduce heat to medium, add the sherry vinegar and cook, stirring, for 30 seconds until evaporated. Add vermouth, wine or verjuice and cook, stirring frequently, for 2 minutes or until reduced by half. Add the cream and garlic and simmer, stirring frequently, for 2 minutes until reduced by a third. Remove from heat and mix in the walnut oil. This is your dressing. Cover with a lid to keep warm.
5.

Remove the duck meat from bones and shred into large chunks (you’ll need 250g cooked meat), discarding bones. Add to the mixed lettuce along with most of the crispy pancetta (save some to garnish), the torn herbs and half the walnuts. Add the warm dressing and toss until fully coated.
6.

Sprinkle with remaining walnuts, tomatoes and pancetta. Serve with a crusty baguette.