Sauteed Duck Gizzard Salad Recipe - Fast and Delicious Recipes

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Yields: 4 serving(s)

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.