Country Salad from Sud de France by Caroline Conran
This is a large plate of green leaves of crisp lettuce or frisée, on top of which are piled succulent pink, sizzling hot, fried gésiers confits (duck gizzards), sometimes with lardons, and the fat...
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Ingredients
- 1 duck leg (confit) or 150 g duck gizzards
- 2 large slices rustic bread
- 1 head frizzy endive or Batavia (escarole)
- walnut oil
- 3 tbsp olive oil
- 1 small sweet onion (red will do), chopped
- 1 tbsp chopped chives
- 1 shallot, chopped
- 1 tsp sherry vinegar
- 1 tbsp red wine vinegar
- salt, pepper
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