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La salade de noix aux gésiers
Salad of walnuts with gizzards
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2024
Nothing is ever wasted in the South-West. In particular, no part of the duck or goose is allowed to go into the dustbin. Even the innards are preserved under fat like the more choice joints of the birds and form the basis of a delicious entrée. This recipe is useful especially in winter when green salads are hard to come by.
Ingredients
200 g 1 head
Method
Place the opened tin of gésiers in a bain-marie or low oven until the fat has melted. Drain off the fat and pat the gésiers dry with kitchen paper. Cut them into small cubes.
Arrange some chicory in the centre of each plate and surround with slices of orange. Scatter the chopped gésiers and walnut pieces over the chicory and sprinkle with walnut oil dressing