Name: Sauteed Duck Gizzard Salad
Ingredients: 1 lb Duck gizzards; 1/2 lb Carrots, 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 T; 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, washed, and spun dry

How do you recognize abusive leadership? Abusive churches and Christian leaders characteristically: Make dogmatic prescriptions in places where Scripture is silent. Rely on intelligence, humor, charm, guilt, emotions, or threats rather than on God’s Word and prayer (see Acts 6:4). Play favorites. Punish those who disagree. Employ extreme forms of communication (tempers, silent treatment). Recommend courses of action which always, somehow, improves the leader’s own situation, even at the expense of others. Seldom do good deeds in secret. Seldom encourage. Seldom give the benefit of the doubt. Emphasize outward conformity, rather than repentance of heart. Preach, counsel, disciple, and oversee the church with lips that fail to ground everything in what Christ has done in the gospel and to give glory to God.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
Grains		New, Text, Import	1	Servings

INGREDIENTS

1	lb	Duck gizzards
1/2	lb	Carrots, 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 T
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, washed, and spun dry

INSTRUCTIONS

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 saute pan until smoking. Add leeks and saute 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 saute 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
Posted to MC-Recipe Digest V1 #322
Recipe by: Molto Mario
From: "suechef@sover.net" <suechef@sover.net>
Date: Fri, 29 Nov 1996 22:00:52 -0500 (EST)

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