Carrots finely sliced
Leeks finely sliced
Olive Oil divided
- Wash and pat dry duck gizzards. Set aside.
- Cut carrots into thin strips.
- Cut leeks lengthwise the cut into 1-inch pieces.
Bring 1 quart water to boil and add 1 tablespoon salt.
Place carrots into the boiling water and blanch 1 minute. 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.
Heat 2 tablespoons of the olive oil in a saute pan, reserving the other 3 tablespoons to use later in this recipe. Add leeks and sauté over medium heat for about 5 to 6 minutes.
Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes longer. Remove from heat.
Peel and seed the pears and cut into 1/4 inch cubes. In mixing bowl, stir together Dijon mustard, sherry vinegar and extra virgin until smooth. Add pears.
In a pan, heat remaining 3 tablespoons olive oil until hot. Place duck gizzards in the pan and sauté, stirring constantly until cooked through, about 7 to 8 minutes.
Dress Chicory greens with the pear mixture and place in center of 4 plates. Sprinkle carrots around and arrange piles of leeks on each. Divide duck gizzards over salad and serve.
Karen M. | February 1st, 2022