Ingredients

Qty	unit	Ingredient
1	pound	Duck Gizzards
1	quart	Water Ingredient Info Water Water covers 71% of the Earth's surface, of which only 2.5% is fresh water and drinkable. When in a liquid state, under .. Read more...
1	tablespoon	Salt Ingredient Info Salt Table salt is a natural at bringing out food's flavours and aromas. Its fine, uniformly-shaped crystals make it the best.. Read more...
3	large	Carrots finely sliced
1/4	cup	Red Wine Vinegar
1	teaspoon	Dried Oregano
1	teaspoon	Poppy Seeds Ingredient Info Poppy Seeds These tiny, slate-blue seeds add a nutty flavor to both sweet and savory dishes. Tasty sprinkled over desserts and bread.. Read more...
2	medium	Leeks finely sliced
5	tablespoons	Olive Oil divided
1	teaspoon	Sugar Ingredient Info Sugar Sugar is a highly refined, multi-purpose ingredient, often referred to as granulated sugar or white sugar. Made from .. Read more...
1/4	cup	Sherry
2	medium	Pears
1	tablespoon	Dijon Mustard
4	tablespoons	Sherry Vinegar
1/4	cup	Extra Virgin Olive Oil
1/2	pound	Chicory Greens

Directions:

- 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.

Karen M. | February 1st, 2022