La salade de noix aux gésiers

Salad of walnuts with gizzards

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

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 confit de gésiers (preserved duck gizzards)
  • 1 head of endive (chicory), sliced

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