Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette

Name: Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams carrots, cut into fine julienne; 1 Tbsp Dijon mustard; 454 grams duck gizzards; 59 milliliters extra virgin olive oil; 2 leeks, rinsed clean; 227 grams Mizuna, or Chicory or other peppery firm greens, washed and spun dry; 1 teaspoon dried oregano; 2 Comice pears; 1 teaspoon poppy seeds; 59 milliliters red wine vinegar; 1 teaspoon salt; 59 milliliters sweet sherry; 4 Tbsps sherry vinegar; 1 teaspoon sugar; 2 Tbsps virgin olive oil, plus 3 tablespoons

Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 785 calories, 17g of protein, and 66g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have extra virgin olive oil, sugar, duck gizzards, and a few other ingredients on hand, you can make it. To use up the pears you could follow this main course with the Cornmeal Crepes with Figs and Pears as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Bring 1 quart water to boil and add 1 tablespoon salt.

Ingredients you will need

Water

Salt

Wash and pat dry duck gizzards and set aside.

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Whole Duck

Drop carrots into boiling water and blanch 1 minute.

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Carrot

Water

Remove to small mixing bowl and, while still warm, add red wine vinegar, oregano, salt and poppy seeds. Allow to cool in brine.

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Red Wine Vinegar

Poppy Seeds

Oregano

Brine

Salt

Equipment you will use

Mixing Bowl

Cut leeks into 1-inch long half moons.

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Leek

Heat 2 tablespoons virgin olive oil in a 10-inch saute pan until smoking.

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Virgin Olive Oil

Equipment you will use

Frying Pan

Add leeks and saute until softened over medium heat, about 5 to 6 minutes.

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Leek

Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes.

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Sherry

Sugar

Remove from heat and let stand.

Core and seed the pears and cut into 1/4-inch cubes. In mixing bowl, stir together Dijon, sherry, vinegar and extra virgin until smooth and add pears. In a 12-inch saute pan, heat remaining 3 tablespoons virgin olive oil until smoking. Season gizzards with salt and pepper.

Ingredients you will need

Virgin Olive Oil

Salt And Pepper