Périgourdin Duck Fillet Salad


• 2 duck fillets (approx. 350g of meat)
• 250g tender green beans
• 4 wild peaches
• 300g mixed green salad
• 80g walnuts
• 2 tablespoons parsley
• 1 tablespoon Xérès vinegar
• Walnut oil
• 1 tablespoon runny honey
• 4 tablespoons sunflower oil
• Salt, pepper



Top and tail, remove any stringy fibres, and wash the green beans before plunging them in boiling salt water and leaving to cook for 10 minutes. Drain. Heat 2 tablespoons of walnut oil in a frying pan. Cook the duck fillets - skin-side down - for 2 minutes over a high flame. Lower the heat, turn the fillets over, put a lid on the frying pan and leave to cook for a further 8 minutes. Remove the fillets, wrap in silver foil and leave to stand for 10 minutes. Peel and quarter the peaches. Mix a little salt and pepper, the honey, vinegar and sunflower oil in a small bowl. Arrange the green salad, beans, walnuts and peaches in a salad bowl. Dress. Remove the duck fillets from the silver foil, cut into very thin slices, arrange on the salad and serve immediately.