Confit of Duck Gizzards with a Salad of Mixed Greens

It’s this confit of duck gizzards dish that turned me into a gizzards addict! I was traveling in the Périgord, on the southern bank of the Dordogne, just ten kilometers from the town of Saint-Cyprien, when a friend took me to a small home-restaurant. I ordered a stuffed duck that had slowly cooked the entire morning in a heavy black pot and would be embellished with sautéed mushrooms. But first I was served a mixture of garden greens with confit of gizzards, which lent the salad a wonderful