Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek

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Top-ranked recipe named "Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek"

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Try this Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek recipe, or contribute your own. "Summer" and "Dinner" are two tags used to describe Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek.


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1 lb Duck gizzards
1 ts Poppy seeds
1/4 c Red wine vinegar
2 Leeks, rinsed clean
1/2 lb Carrots, cut into fine
1 tb Dijon mustard
1 ts Salt
1 ts Dried Oregano
1/4 c Extra Virgin Olive Oil
1/4 c Sweet sherry
1/2 lb Mizuna, or Chicory or other
4 tb Sherry vinegar
2 tb Virgin olive oil, plus 3
1 ts Sugar
2 Comice pears

Original recipe makes 1 Servings



X-URL: 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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