Title: Sauteed Duck Gizzard Salad, Mizuna, Leek Confit & Pears V
Categories: Poultry Offal Salad
Yield: 1 Servings

1	lb	Duck gizzards
1/2	lb	Carrots, cut into fine
		Julienne
1/4	c	Red wine vinegar
1	ts	Dried oregano
1	ts	Salt
1	ts	Poppy seeds
2		Leeks, rinsed clean
2	tb	Virgin olive oil, plus 3
		Tablespoons
1	ts	Sugar
1/4	c	Sweet sherry
2		Comice pears
1	tb	Dijon mustard
4	tb	Sherry vinegar
1/4	c	Olive oil
1/2	lb	Mizuna, or Chicory or other
		Peppery firm greens, washed
		And spun dry

Bring 1 quart water to boil and add 1 tablespoon salt.

Wash and pat dry duck gizzards and set aside.

Drop carrots into boiling water and blanch 1 minute. Remove to small mixing bowl and, while still warm, add red wine vinegar, oregano, salt and poppy seeds. Allow to cool in brine.

Cut leeks into 1-inch long half moons. Heat 2 tablespoons virgin olive oil in a 10-inch sautJ pan until smoking. Add leeks and sautJ until softened over medium heat, about 5 to 6 minutes. Add sugar and sherry and simmer until liquid is gone, about 4 to 5 minutes. Remove from heat and let stand.

Core and seed the pears and cut into 1/4-inch cubes. In mixing bowl, stir together Dijon, sherry vinegar and extra virgin until smooth and add pears. In a 12-inch sautJ pan, heat remaining 3 tablespoons virgin olive oil until smoking. Season gizzards with salt and pepper. Place gizzards in pan, stirring constantly until cooked through, about 7 to 8 minutes.

To assemble dish, dress Mizuna with pear mixture and place in center of 4 plates. Sprinkle carrots around and arrange 3 piles of leeks on each. Divide gizzards over salad and serve.

Yield: 4 servings

MICHAEL'S PLACE #ML1A25

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

From: Sylvia Steiger Date: 18 Sep 97 National Cooking Echo Ä

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