Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek
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Yield: 1 Servings Ready in 1 hours
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|1 lbDuck gizzards|
|1 tsPoppy seeds|
|1/4 cRed wine vinegar|
|2 Leeks, rinsed clean|
|1/2 lbCarrots, cut into fine|
|1 tbDijon mustard|
|1 tsDried Oregano|
|1/4 cExtra Virgin Olive Oil|
|1/4 cSweet sherry|
|1/2 lbMizuna, or Chicory or other|
|4 tbSherry vinegar|
|2 tbVirgin olive oil, plus 3|
|2 Comice pears|
Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Preparation
X-URL: http://www.foodtv.com/rmario/01-10a.htm MOLTO MARIO SHOW #MB5671 SAUTEED DUCK GIZZARD SALAD WITH MIZUNA, CARROT PICKLES, LEEK CONFIT AND PEARS VINAIGRETTE Bring 1 quart water to boil and add 1 tablespoon salt. Wash and pat dry duck gizzards and set aside. Drop carrots into boiling water and blanch 1 minute. Remove to small mixing bowl and, while still warm, add red wine vinegar, oregano, salt and poppy seeds. Allow to cool in brine. Cut leeks into 1-inch long half moons. Heat 2 tablespoons virgin olive oil in a 10-inch sautJ pan until smoking. Add leeks and sautJ until softened over medium heat, about 5 to 6 minutes. Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes. 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 sautJ pan, heat remaining 3 tablespoons virgin olive oil until smoking. Season gizzards with salt and pepper. Place gizzards in pan, stirring constantly until cooked through, about 7 to 8 minutes. To assemble dish, dress Mizuna with pear mixture and place in center of 4 plates. Sprinkle carrots around and arrange 3 piles of leeks on each. Divide gizzards over salad and serve. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21, 1997.
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