Pour the entire can of duck gizzards in a pan, and cook over low heat for about 10 minutes to melt the fat.
Remove the gizzards from the pan and use a strainer to drain the remaining fat.
Cut each gizzard lengthwise to obtain thin slices (about 2 mm).
Cook the green beans in boiling water for about 10 minutes. Once they are cooked, shower them with cold water for about 2 minutes to cool them down.
Place the mixed greens in your plates.
Add the slices of duck gizzards.
Cut the cherry tomates in 4, the green beans in half. Add them to your salad.
Sprinkle a table spoon of pine nuts and off walnuts in each plate.
Finish by cutting your Foie Gras slices in half and placing them at the center of your salad. (Learn how to cut nice slices of Foie Gras here +add link of the Whole Duck Foie Gras recipe)
Prepare the salad dressing with all ingredients and add it directly into your salad.
Your Perigord salad is ready to enjoy.
A light Red wine from the South West of France (Bergerac and Gaillac)
A red wine from the Rhône Valley in France (Côtes du Rhône and Beaujolais)