| 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 | t | Dried oregano |
| 1 | t | Salt |
| 1 | t | Poppy seeds |
| 2 | Leeks, rinsed clean | |
| 2 | T | Virgin olive oil, plus 3 |
| tablespoons | ||
| 1 | t | Sugar |
| 1/4 | c | Sweet sherry |
| 2 | Comice pears | |
| 1 | T | Dijon mustard |
| 4 | T | Sherry vinegar |
| 1/4 | c | Extra virgin olive oil |
| 1/2 | lb | Mizuna, or Chicory or other |
| peppery firm greens | ||
| washed | ||
| and spun dry |
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 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 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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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 19
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 2676.3mg
Potassium: 868.1mg
Carbohydrates: 32.4g
Fiber: 7.9g
Sugar: 15.1g
Protein: 3.5g