Salad of Cèpes and Smoked Duck

Both Salade Landaise and Salade Périgourdine combine cold ingredients (salad, tomatoes, green beans) and warm ingredients (lardons, confit of duck gizzards) with a dressing made of oil, mustard and (red wine) vinegar. Serve the salad with excellent bread and a glass of rosé and you will have a perfect lunch.
Our salad is perhaps a bit too subtle for a hearty lunch, but it does work very well as an additional starter.

Wine Pairing

Combining wine and salad is never obvious. In this case we need to consider the raspberry flavour, the umami from the cèpes and the duck plus the acidity of the dressing. We choose Domaine de Rimauresq Côtes de Provence Cru Classé rosé. A classic wine from the French Provence with grapes such as grenache noirmourvèdreugni blanc and rolle. The wine comes with delicate fruity, fresh flavours and aromas. It is very well balanced, dry and mouth filling and it combines beautifully with all aspects of the salad.
In general you’re looking for a rosé that has complexity and length, without being overpowering.

What You Need

  • Cèpes (Porcini, Penny Bun)
  • Corn Salad (Lamb Lettuce, Mâche)
  • Olive Oil
  • Raspberry Vinegar
  • White Wine Vinegar
  • Black Pepper
  • Smoked Duck Breast

What You Do

An hour before serving, transfer the slices of smoked duck breast from the refrigerator to a plate. The duck must be at room temperature. Clean the mushrooms and slice. Heat a large iron skillet and add olive oil. Fry the mushrooms and when coloured reduce the heat somewhat. In parallel make a dressing by combining excellent olive oil, white wine vinegar and raspberry vinegar. Taste and adjust. Perhaps some black pepper. Add the salad and toss. Add some of the smaller bits of mushroom and toss again. Quickly serve the salad, adding 2 or 3 slices of smoked duck per person plus the fried cèpes. 


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