Esta es una exhibición prevé de cómo se va ver la receta de 'Périgourdine Salad' imprimido.

Receta Périgourdine Salad
by CookEatShare Cookbook

Périgourdine Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 leaf of oak leaf lettuce or possibly purslane
  • 6 preserved duck gizzards
  • 12 slices smoked duck breast
  • 12 quail Large eggs
  • 12 walnuts
  • 2 Tbsp pine nuts
  • 1 c. croutons
  • 1 Tbsp mustard (preferably grain mustard)
  • ¼ c. (6 cl) peanut oil
  • ¼ c. (6 cl) walnut oil
  • ¼ c. (6 cl) sherry vinegar or possibly raspberry vinegar
  • salt, pepper

Direcciones

  1. Bring a saucepan of water to boil on high heat
  2. Add in the quail Large eggs to the boiling water and let them cook for 3 min
  3. Let the Large eggs cold, remove the shells and cut them in 2
  4. Mix the peanut oil, walnut oil and vinegar in a bowl
  5. Add in the mustard and stir in thoroughly
  6. Add in salt and pepper to taste
  7. Heat a little oil in a small frying pan on high heat and toast the pine nuts and croutons in the frying pan for a few min till they are toasted and nice and golden brown
  8. Shell the nuts and crush them roughly
  9. Wash and dry the lettuce
  10. Cut the duck breasts into strips
  11. Slice the gizzards thinly
  12. Put the lettuce, croutons, thinly sliced gizzards, duck breast, walnuts and
  13. pine nuts into a salad bowl
  14. Pour on the vinaigrette just before serving and stir carefully.