Preserved Ducks’ Giblets in a Salad

Name: Preserved Ducks’ Giblets in a Salad (Salade aux gésiers confits)
Yield: For four people
Cuisine: French
Ingredients: 200 g (7 oz) mixed salad leaves; 8 preserved ducks’ gizzards; 2 tablespoons chopped herbs (chives, tarragon and parsley); 2 tablespoons chopped herbs (chives, tarragon and parsley); 2 tablespoons chopped herbs (chives, tarragon and parsley); 2 tablespoons chopped herbs (chives, tarragon and parsley); 100 ml (4 fl. oz) vinaigrette, but use 1 tablespoon walnut oil instead of the olive oil, and wine vinegar only; 100 ml (4 fl. oz) vinaigrette, but use 1 tablespoon walnut oil instead of the olive oil, and wine vinegar only; 100 ml (4 fl. oz) vinaigrette, but use 1 tablespoon walnut oil instead of the olive oil, and wine vinegar only; 100 ml (4 fl. oz) vinaigrette, but use 1 tablespoon walnut oil instead of the olive oil, and wine vinegar only

Salade aux gésiers confits

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

200 g (7 oz) mixed salad leaves
8 preserved ducks’ gizzards

Europe
France
Starter
Gluten-free
Summer

Method

Dress the well-washed and dried salad leaves with the vinaigrette flavoured with walnut oil and arrange them prettily on four plates, alternating the different colours.

Heat the gizzards gently in a frying pan to melt the fat that surrounds them. Cut them into thin slices and place them on top of the salads.

Sprinkle with freshly chopped herbs and serve warm.