You may have wealth. It cannot profit long. You may have health. Decay will cause its flower to fade. You may have strength. It soon will totter to the grave. You may have honors. A breath will blast them. You may have flattering friends. They are but as a summer brook. These boasted joys often now cover an aching heart, but they never gave a grain of solid peace; they never healed a wounded conscience; they never won approving looks from God; they never crushed the sting of sin.

Henry Law

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

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	Extra virgin olive oil
1/2	lb	Mizuna, or Chicory or other peppery firm greens, washed and spun dry
	8	minutes.

INSTRUCTIONS

X-URL: http://www.foodtv.com/rmario/01-10a.htm
MOLTO MARIO SHOW #MB5671
SAUTEED DUCK GIZZARD SALAD WITH MIZUNA, CARROT PICKLES, LEEK CONFIT AND
PEARS VINAIGRETTE
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
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
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Posted to MC-Recipe Digest V1 #391 by TGRECO@SHRSYS.HSLC.ORG on Jan 21,
1997.

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