Title: Sauteed Duck Gizzard Salad
Categories: New, Text, Import
Yield: 1 Servings

1 lb Duck gizzards
1/2 lb Carrots, fine julienne
1/4 c Red wine vinegar
1 ts Dried oregano
1 ts Salt
1 ts Poppy seeds
2 Leeks, rinsed clean
2 tb Virgin olive oil, plus 3 T
1 ts Sugar
1/4 c Sweet sherry
2 Comice pears
1 tb Dijon mustard
4 tb Sherry vinegar
1/4 c Extra virgin olive oil
1/2 lb Mizuna, or Chicory, washed,
-and spun dry

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 saute pan until smoking. Add leeks and saute 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 1/4-inch cubes. In mixing bowl, stir
together Dijon, sherry vinegar and extra virgin until smooth and add pears.
In a 12-inch saute 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
Posted to MC-Recipe Digest V1 #322

Recipe by: Molto Mario

From: "suechef@sover.net"

Date: Fri, 29 Nov 1996 22:00:52 -0500 (EST)