Mesclun Salad with Confit Duck Gizzards and Morels

1. 1

   Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl.

2. 2

   Add oil in a slow stream, whisking until combined.

3. 3

   Let dressing stand 15 minutes (for flavors to develop).

4. 4

   Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then saute gizzards, stirring, until lightly browned, 2 to 3 minutes.

5. 5

   Transfer to a bowl and season with salt and pepper.

6. 6

   Whisk dressing, then pour half over gizzards, tossing to coat.

7. 7

   Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then saute morels, stirring, until lightly browned and tender, 3 to 4 minutes.

8. 8

   Season with salt and pepper and add to gizzards, tossing to combine.

9. 9

   Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.

10. 10

    Divide mesclun among 6 plates and top with gizzards and morels.

* Per serving · 4 servings · Values may vary.

No additional tips available.