Duck Gizzard Salad

Qty	Unit	Ingredient
1	pound	Duck Gizzards
1	quart	Water	Water Water, the essence of life, is a transparent, tasteless, and odorless liquid that covers about 71% of the Earth's surface. Its neutral flavor allows other ingredients to shine while enhancing the overall texture Read more...
1	teaspoon	Salt	Salt Salt, the quintessential seasoning, plays a pivotal role in enhancing flavors and balancing tastes in cooking. From its humble origins to its diverse forms, salt adds depth, complexity, and texture to dishes, making Read more...
3	large	Carrots » finely sliced	Carrots Carrots are root vegetables bursting with flavor. Their naturally sweet taste adds depth to various dishes, from savory stews to refreshing salads with their vibrant orange hue and crisp texture. These veggies are rich Read more...
1/4	cup	Red Wine Vinegar	Red Wine Vinegar Red wine vinegar - pronounced 'red wine VIHN-uh-guhr' is a type of vinegar made by fermenting red wine. This process involves turning the alcohol in the wine into acetic acid, giving the vinegar Read more...
1	teaspoon	Dried Oregano	Dried Oregano Dried oregano is an herb that adds robust flavor to dishes. It has hints of earthiness, bitterness, and a subtle minty undertone Use it in sauces, soups, and more for a savory kick. Derived Read more...
1	teaspoon	Poppy seeds
2	medium	Leeks » finely sliced
5	tablespoons	Virgin Olive Oil » divided
1	teaspoon	Sugar	Sugar Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts. There are different types of sugar, Read more...
1/4	cup	Sherry » sweet, or Sauterne	Sherry Sherry - pronounced 'SHEHR-ee' is a fortified wine. It's a distilled spirit, usually brandy is added to the wine, which increases its alcohol content and gives it a distinct taste. Sherry comes in Read more...
2	medium	Comice Pears
1	tablespoon	Dijon Mustard	Dijon Mustard Dijon mustard - pronounced 'dee-ZHON' is a type of mustard that originates from the city of Dijon in Burgundy, France. It's known for its creamy consistency and sharp, tangy flavor which sets it Read more...
4	tablespoons	Sherry Vinegar
1/4	cup	Extra Virgin Olive Oil
1/2	pound	Mizuna Greens » washed, spun dry

Prep Time	Process Time	Overall Time
20 Minutes	30 Minutes	50 minutes

Directions:

- Wash and pat dry Duck gizzards. Set aside.
- Cut carrots into thin strips.
- Cut leeks lengthwise then cut into 1-inch pieces.
- Peel and seed the pears and cut into 1/4 inch cubes.

1. Bring 1 quart water to a boil and add 1 tablespoon salt.

2. Place carrots into the boiling water and blanch 1 minute.

3. Scoop out into a small mixing bowl and, while still warm, add red wine vinegar, oregano, salt and poppy seeds. Allow the carrots to cool on the counter in the brine.

4. Heat 2 tablespoons of the olive oil in a saute pan, reserving the other 3 tablespoons to use later in this recipe.

5. Add leeks and sauté over medium heat for about 5 to 6 minutes.

6. Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes longer. Remove from heat.

7. In mixing bowl, stir together Dijon mustard, sherry vinegar and extra virgin until smooth.

8. Add pears.

9. In a pan, heat remaining 3 tablespoons olive oil until hot (shimmering).

10. Place Duck gizzards in the pan and sauté, stirring constantly until cooked through, about 7 to 8 minutes.

11. To serve: Dress Mizuna greens with the pear mixture and place in center of 4 plates.

12. Sprinkle carrots around and arrange piles of leeks on each.

13. Divide Duck gizzards over the salad and serve.

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