Salade de gésiers – duck gizzard salad with crispy lettuce Recipe
This French salad from the south of the country combines warm, pan-fried duck gizzards with crunchy lettuce, nuts and a simple vinaigrette. In France it’s often served as a starter in bistros, especially in the Dordogne region, where duck rules the plate. It’s a great way to try offal in a delicate, “salad-style” version rather than in a heavy sauce.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4
Ingredients
- confit duck gizzards they can be from a jar or can, in duck fat - 250 g
- lettuce mixed leaves, e.g. rocket, lamb’s lettuce, butterhead lettuce - 120 g
- tomato medium, ripe - 2 piece
- cucumber long, greenhouse - 0.5 piece
- walnuts lightly chopped - 30 g
- baguette for small croutons - 4 slices
- garlic cut in half for rubbing the croutons - 1 clove
- Dijon mustard - 1 teaspoon
- red wine vinegar - 2 tablespoons
- walnut oil you can use olive oil - 2 tablespoons
- olive oil for frying the gizzards - 1 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
duck gizzards
Preparation
- Wash the lettuce, dry it well (e.g. in a salad spinner or on paper towels) and tear into smaller pieces into a large bowl.
- Cut the tomatoes into wedges and the cucumber into thin half-slices. Add the vegetables to the lettuce.
- Lightly toast the walnuts in a dry pan for 2–3 minutes over medium heat, stirring often, until they become fragrant and lightly golden. Set aside to cool.
- Place the baguette slices on a dry pan or baking tray and toast for 2–3 minutes on each side, until lightly crisp and golden. Rub the hot croutons with the cut garlic clove.
- In a small bowl mix the mustard with the wine vinegar. Add the walnut oil (or olive oil), a pinch of salt and pepper. Whisk vigorously with a fork until the dressing thickens slightly and becomes smooth.
- Remove the duck gizzards from the fat; if they are in large pieces, cut them into halves or slices. Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the gizzards to the pan and fry for 5–7 minutes, stirring, until they are well heated through and lightly browned on the edges. Season lightly with pepper, taste and add a little salt if needed.
- Add the toasted walnuts to the bowl with the lettuce and vegetables. Pour over the vinaigrette and gently toss with your hands or large spoons so the leaves are lightly coated but not crushed.
- Arrange portions of salad on plates and top with the hot duck gizzards. Serve immediately with the garlic baguette croutons.
Storage
In fridge:
1 days
Freezing:
No
Store any leftover salad components separately: keep the fried gizzards in an airtight container in the fridge and reheat briefly in a pan before serving again. Keep the vinaigrette in a jar in the fridge and add it to the lettuce and vegetables only just before serving so the leaves stay crisp.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
