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Salade landaise with romaine lettuce and bleu d’Auvergne

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.

This recipe makes more of the dressings than you may need. Any extra will keep in the fridge for a few days.

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For the salt marinade

For the confit duck legs

For the blue cheese dressing

For the house dressing

For the crème fraîche dressing

For the honey dressing

For the remoulade

  • ½ celeriac, peeled and julienned
  • ½ Granny Smith, cored and julienned
  • ½ red apple, cored and julienned
  • 1 tbsp blue cheese dressing (from above)
  • 1 tbsp house dressing (from above)
  • 1 tbsp crème fraîche dressing (from above)

For the spice mix

For the spicy pecans

For the duck breast

For the salade landaise

  • 1 romaine (cos) lettuce, cut in half
  • salt and pepper
  • 100g/3½oz crumbled bleu d’Auvergne (or other French blue cheese)
  • 1 tbsp chopped chives
  • 1 baguette, diced and fried to make croutons
  • 50g/1¾oz green grapes, sliced in half
  • 50g/1¾oz black grapes, sliced in half
  • 50g/1¾oz semi-dried grapes
  • 8 slices duck ham
  • pinch espelette pepper, or French ground chilli pepper