And to prepare it is very simple, although the first stage will take a little time. First you need to cook the ventricles. To clean, wash, salt and pepper and fry in goose fat (goose fat can be replaced with butter)until Golden brown, then add a little water and on low heat and simmer them until tender. The exact number of water can not specify, as pour as the evaporation. I have this process takes 50 minutes-1hour. Let's say that this is my version of the diet)) In the Périgord and the ventricles to completely fill goose fat and stewed for 2 hours. Dried out the ventricles. Delicious, but at the same time greasy.

The rest of the process goes much faster. Green salad (I used salad "Oak leaves", but you can take any salad except rurally) wash, dry and cut into fairly large pieces.

Nuts to cut or break into fairly large pieces.

Tomatoes cut into slices

To make the sauce: mix 3st. tablespoons walnut oil (can substitute vegetable), 1st. spoon raspberry vinegar (you can substitute balsamic vinegar) and 1H. L. Dijon mustard.

On a plate put lettuce, tomato, nuts, still warm the ventricles, cover with the sauce. I highly recommend to complement this salad with slices of dried duck breast. There is a wonderful recipe [url=http://www.pova renok.ru/recipes/sho w/53480/]"Cured duck breast "Magret de canard"[/url] the boy Oxana_71. And ideally, it should be to eat with toasted toast with foie Gras, but I don't insist, because salad is very tasty and without. It may be appropriate for a light lunch or supper as a full meal.

And here is a photo of the Burn.

And one more thing.