Sauteed duck gizzard salad with mizuna, carrot pickles, leek

Yield: 1 Servings

Measure Ingredient
1 pounds Duck gizzards
½ pounds Carrots, cut into fine julienne
¼ cup Red wine vinegar
1 teaspoon Dried oregano
1 teaspoon Salt
1 teaspoon Poppy seeds
2 \N Leeks, rinsed clean
2 tablespoons Virgin olive oil, plus 3 tablespoons
1 teaspoon Sugar
¼ cup Sweet sherry
2 \N Comice pears
1 tablespoon Dijon mustard
4 tablespoons Sherry vinegar
¼ cup Extra virgin olive oil
½ pounds Mizuna, or Chicory or other peppery firm greens, washed and spun dry
\N 8 minutes.

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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 ¼-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 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@... on Jan 21, 1997.

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