Recipe - Sauteed Duck Gizzard Salad With Mizuna Carrot Pickles Leek

1 pound Duck gizzards
One half pound Carrots, cut into fine
julienne
One fourth cup Red wine vinegar
1 teaspoon Dried oregano
1 teaspoon Salt
1 teaspoon Poppy seeds
2 Leeks, rinsed clean
2 tablespoon Virgin olive oil, plus 3
tablespoons
1 teaspoon Sugar
One fourth cup Sweet sherry
2 Comice pears
1 tablespoon Dijon mustard
4 tablespoon Sherry vinegar
One fourth cup Extra virgin olive oil
One half pound Mizuna, or Chicory or other
peppery firm greens, washed
and spun dry

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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 1inch long half moons. Heat 2 tablespoons virgin olive oil
in a 10inch 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 1/4inch cubes. In mixing bowl, stir
together Dijon, sherry vinegar and extra virgin until smooth and add pears.
In a 12inch 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
8 minutes.

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 MCRecipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21,
1997.