Confit of Duck Gizzards with a Salad of Mixed Greens from The Cooking of South West France by Paula
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...
Ingredients
- Freshly ground pepper
- 6 ounces (about 4 cups) mixed greens: arugula, radicchio, frisée, mâche
- 1 tablespoon dry red wine
- ½ teaspoon Dijon mustard or moutarde violette (see Mail Order Sources)
- 1 cup homemade Confit of Duck Gizzards or storebought precooked gizzards
- 2 teaspoons red wine vinegar, or more to taste
- 3 tablespoons French walnut oil
- Salt
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