Confit Duck Gizzard Salad

A Luxurious French Delight Indulge in the rich flavors of French cuisine with this exquisite recipe featuring duck confit, gizzards. In the heart of the Périgord region, known for its culinary expertise, this dish brings together the savory taste of duck meat, the unique texture of gizzards, and in season, the luxurious aroma of truffles. The gizzards add a delightful chewiness to the dish, adding a layer of complexity to this classic French recipe. This dish is a celebration of the finest ingredients from the French terroir, showcasing the culinary heritage of the Périgord region. With each bite, you will experience a harmonious blend of textures and flavors that will transport your taste buds to the idyllic French countryside. Get ready to elevate your dining experience with this luxurious and flavorful dish that pays homage to the rich gastronomic tradition of France. Stay tuned to discover the secrets behind this exquisite recipe created by Chef Bruno Albouze.

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Salad Mise-En-Place

The right quality of ingredients matter in a successful salad. As mentioned in the video, try to avoid pre-washed bagged mesclun salad except perhaps for the arugula (refresh id cold water prior to use anyway). Do not wash salad under running water – it is a waste of time. Instead, fresh and trimmed salad should sit in bathes of room temp water until water comes out clean and then, the last bath in cold water to make it more crispy. Same for parsley!. then dry your salad using a salad spinner. When storing food in a ziplock bag, remove as much air as possible. Cleaned salad can be stored for up to 4 days.

Vinaigrette

Set a medium bowl on a kitchen towel (this helps keep the bowl steady while whisking). Slowly drizzle the oil in the vinegar while whisking continuously until the mixture is combined and blended well. Add salt, pepper, sugar and minced shallots. Use right away, or refrigerate in a sealed container for up to a week.

Croutons

Any french bread works for croutons. Avoid fresh bread though – it should be a couple of days old. Square of bread, cut into thick slices and rub them with garlic, then cut into cubes. Toss bread cubes in a fair amount of olive oil and season with salt and pepper. Toast croutons over the stove or in the oven until golden brown and crispy. Croutons can be stored in a sealed container or freezer bag in a dry storage for awhile. Pop them in the oven for 5 minutes or so if they have lost their crispiness.

Confit Gizzards

Boil potatoes with a pinch of salt. After 25 minutes or so, drain and peel while still warm. Slice out gizzards and set aside. 5 minutes prior to serve the salad, sautée gizzard in duck fat or butter, add minced shallots. Add sliced potatoes, season with salt and pepper and give a quick sautée. Turn off the heat and when ready to serve, deglaze the pan with drizzle of the vinaigrette. Add a pinch of cayenne if desired.

Plating

In a large pastry bowl, season salad generously with the vinaigrette. Transfer seasoned salad to salad bowls and top with the warm gizzard-potato mixture, toasted pine nuts and croutons. Quarter each hard-boiled egg in 4 and season them with salt and pepper. Arrange 3 slices per serving. Add more dressing and serve. Bon appétit!

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