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

Name: Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound duck gizzards; 1/2 pound carrots, cut into fine julienne; 1/4 cup red wine vinegar; 1 teaspoon dried oregano; 1 teaspoon salt; 1 teaspoon poppy seeds; 2 leeks, rinsed clean; 2 tablespoons virgin olive oil, plus 3 tablespoons; 1 teaspoon sugar; 1/4 cup sweet sherry; 2 Comice pears; 1 tablespoon Dijon mustard; 4 tablespoons sherry vinegar; 1/4 cup extra virgin olive oil; 1/2 pound Mizuna, or Chicory or other peppery firm greens, washed and spun dry

Servings: persons

1 pound duck gizzards
1/2 pound carrots, cut into fine julienne
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon poppy seeds
2 leeks, rinsed clean
2 tablespoons virgin olive oil, plus 3 tablespoons
1 teaspoon sugar
1/4 cup sweet sherry
2 Comice pears
1 tablespoon Dijon mustard
4 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
1/2 pound Mizuna, or Chicory or other peppery firm greens, washed and spun dry

1
Bring 1 quart water to boil and add 1 tablespoon salt.
2
Wash and pat dry duck gizzards and set aside.
3
Drop carrots into boiling water and blanch 1 minute.
4
Remove to small mixing bowl and, while still warm, add red wine vinegar, oregano, salt and poppy seeds.
5
Allow to cool in brine.
6
Cut leeks into 1-inch long half moons.
7
Heat 2 tablespoons virgin olive oil in a 10-inch saute pan until smoking.
8
Add leeks and saute until softened over medium heat, about 5 to 6 minutes.
9
Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes.
10
Remove from heat and let stand.
11
Core and seed the pears and cut into 1/4-inch cubes.
12
In mixing bowl, stir together Dijon, sherry, vinegar and extra virgin until smooth and add pears.
13
In a 12-inch saute pan, heat remaining 3 tablespoons virgin olive oil until smoking.
14
Season gizzards with salt and pepper.
15
Place gizzards in pan, stirring constantly until cooked through, about 7 to 8 minutes.
16
To assemble dish, dress Mizuna with pear mixture and place in center of 4 plates.
17
Sprinkle carrots around and arrange 3 piles of leeks on each.
18
Divide gizzards over salad and serve.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound duck gizzards, 1/2 pound carrots, cut into fine julienne, 1/4 cup red wine vinegar, 1 teaspoon dried oregano, and more.

Yes, Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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