This classic of the Dordogne features lettuce with croutons, gesiers, walnuts and a dressing made with walnut oil. It often has other bits of duck as well: slices of smoked magret, or a slab of foie gras, or fritons, and sometimes mushrooms or boiled potatoes.
The salade landaise and salade quercynoise are similar, although the Landaise version is usually even meatier. Sometimes in the local ferme auberges it’s called a salade fermier.
Images by Arnaud 25