| 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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