Recipe: Gizzard Salad

Name: Gizzard Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings
Ingredients: 10.5 oz (300 g) confit duck gizzards, sliced; 18 slices of baguette, toasted and rubbed with garlic; 3.5 oz (100 g) walnuts, coarsely chopped; 3 large butter lettuce heads or small salad greens; 2 tablespoons wine vinegar; 2 tablespoons mixed rapeseed and walnut oil

By AFTouch-Cuisine 4.8/5 (5 reviews)

Recipe Gizzard Salad - Chef recipe — Photo: Aftouch-cuisine

Prep 20 min

Cook 5 min

Total 25 min

Servings 6 serv.

Confit duck gizzards are fine, fibrous meat that crisps in your mouth. Warmed with a touch of duck fat, they bring life to a simple salad as a starter. Garlic croutons, toasted walnuts, that's the balance right there.

Ingredients for 6 servings

Adjust for

servings

10.5 oz (300 g) confit duck gizzards, sliced
18 slices of baguette, toasted and rubbed with garlic
3.5 oz (100 g) walnuts, coarsely chopped
3 large butter lettuce heads or small salad greens
2 tablespoons wine vinegar
2 tablespoons mixed rapeseed and walnut oil

Step-by-step directions

1 Quickly rinse the salad greens and gently pat dry with a clean kitchen towel.

2 In a dry pan, toast the coarsely chopped walnuts until they take on colour, then transfer to paper towels and set aside.

3 Toast your small bread slices (1 cm thick), then rub them with a halved garlic clove and set aside on a plate.

4 Gently warm the gizzards with a little duck fat and keep them warm.

5 Season your gizzard salad : first with vinegar, salt and pepper, then with the mixed oils and the remaining garlic clove, finely chopped. Toss this salad gently.

6 Presentation : arrange your 6 plates, place a bundle of greens in the centre, then scatter the warm walnuts on top. Stand your 3 croutons upright around the salad, then at the last moment place your warm gizzards between each crouton. If you're feeling generous, add a few shavings of foie gras on top, and if you're not, you can replace the duck gizzards with poultry gizzards.

A chef's advice

Keep it simple: green salad greens, nothing exotic. The dry-toasted walnuts bring a subtle bitterness, they put the gizzard front and centre. The mixed rapeseed and walnut oil ties everything together without overdoing it. That's the secret.