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Gourmet

Mesclun Salad with Confit Duck Gizzards and Morels

3.8

(1)

Most people are familiar with confit duck legs, but the French confit the gizzards, too.

Active time: 30 min Start to finish: 30 min

Cooks' note:

If using dried morels, soak in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

For vinaigrette

2 tablespoons finely chopped shallot
2 tablespoons red-wine vinegar
1 teaspoon whole- or coarse-grain mustard
1/4 teaspoon salt
3 1/2 tablespoons extra-virgin olive oil

For salad

2 tablespoons extra-virgin olive oil
1/2 lb confit duck gizzards, each gizzard halved
1/2 lb small fresh morels (preferably 1 to 1 1/2 inches), trimmed, halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks' note, below)
7 oz mesclun greens (12 cups loosely packed)

Preparation

  1. Make vinaigrette:

    Step 1

    Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).

  2. Make salad:

    Step 2

    Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.

    Step 3

    Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.

    Step 4

    Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.

  3. Step 5

    Divide mesclun among 6 plates and top with gizzards and morels.

TagsSaladFrenchEuropeanDuckPoultryMorel MushroomMushroomVegetableLeafy GreensStarterDinnerDairy FreeGluten FreeSauteSpringGourmet

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