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When measuring molasses for your recipe; lightly coat your measuring cup or measuring spoon with cooking spray. The thick syrup will slip right off and ensure an accurate measurement.
Duck Gizzard Salad
Submitted by Karen M. See all of Karen M.'s recipes. | February 1st, 2022

Ingredients are for 4 Servings.
Scale It
Quantity Unit Ingredient
1 pound
1 quart
1 tablespoon
3 large
1/4 cup
1 teaspoon
1 teaspoon
2 medium
5 tablespoons
1 teaspoon
1/4 cup
2 medium
1 tablespoon
4 tablespoons
1/4 cup
1/2 pound
- 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.

To serve:
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.

Submitted by Karen M. See all my recipes. | February 1st, 2022

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When using cornstarch and water mixture to make a "slurry", throw any extra in the trash and not down the drain. Cornstarch will solidify and clog your drains.