Tips and Hacks
Before grilling; take a handful of hickory chips and soak them in water for an hour or so. Add a few at a time to coals for an enhanced barbecued smoke flavor in your food.
Duck Gizzard Salad
/ Cuisine: Canada


Qty 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.

Karen M. | February 1st, 2022

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Tested and True
The safe cooking temperature for all poultry products, including ground chicken and ground turkey, stays the same at 165°F.