Tips and Hacks
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.
| Quantity | Unit | Ingredient |
| 1 | pound | |
| 1 | quart | |
| 1 | tablespoon | |
| 3 | large |
Carrots
finely sliced
|
| 1/4 | cup | |
| 1 | teaspoon | |
| 1 | teaspoon | |
| 2 | medium |
Leeks
finely sliced
|
| 5 | tablespoons |
Olive Oil
divided
|
| 1 | teaspoon | |
| 1/4 | cup | |
| 2 | medium | |
| 1 | tablespoon | |
| 4 | tablespoons | |
| 1/4 | cup | |
| 1/2 | pound |
Salt
Carrots
Dried Oregano
Leeks
Sugar
Pears
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.
- 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
Filed Under:
-
Cuisine: Canada
Tested and True
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.