Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek Confit and Pears Vinaigrette (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound duck gizzards |
1/2 pound carrots, cut into fine julienne |
1/4 cup red wine vinegar |
1 teaspoon dried oregano |
1 teaspoon salt |
1 teaspoon poppy seeds |
2 leeks, rinsed clean |
2 tablespoons virgin olive oil, plus 3 tablespoons |
1 teaspoon sugar |
1/4 cup sweet sherry |
2 comice pears |
1 tablespoon dijon mustard |
4 tablespoons sherry vinegar |
1/4 cup extra virgin olive oil |
1/2 pound mizuna, or chicory or other peppery firm greens, washed and spun dry |
Directions:
1. Bring 1 quart water to boil and add 1 tablespoon salt.
2. Wash and pat dry duck gizzards and set aside.
3. 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.
4. 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.
5. 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.
6. 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.
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