I was in the market this morning to pick up some beef short ribs I had ordered, cut American style. The butcher was right next to Jean Louis, the foie gras man https://cookinginsens.wordpress.com/2012/03/26/grilled-mint-yogurt-lamb-chops/ and he had some nice looking duck gizzards that said salad to me. He explained at length why they were better than chicken gizzards, but I was already sold. I picked up a little roquette, some cherry tomatoes and brebis cheese. This was going to be “healthy”. To a certain extent :) This salad is so French but if you like chicken gizzards, this salad is for you. In fact, you can make it with chicken gizzards.
Eating gizzards is so Deep South. How did the French learn about this good thing? Okay, they’re doing it with duck gizzards, but they know!
In my freezer distraction, I haven’t made quail eggs in a while and thought I’d get her done today, in addition to using one of my flavored vinegars that I’ve been stock piling.
Looks like I need to buy some more piment d’Espelette that I’ve been pouring out like water. It’s good! Too bad I forgot to put the creamy, rich, melty brebis cheese on before I took the picture of the salad but it was on there when I ate it :) Pretty jar of goose fat in the background.
Isn’t food, photography and life grand? Thank you God and Roger http://stowell.wordpress.com/!
Salade Gesiers de Canard
1 lb duck or chicken gizzards
1 tbsp duck or goose fat
2 bulbs red spring onions, sliced
1 cup country bread, cubed
Mixed salad greens
8-10 cherry tomatoes, halved
8-10 quail eggs, hard boiled and halved
1/2 cup brebis cheese, cut into small cubes and refrigerated until needed
2 tbsp olive oil
1 tbsp raspberry vinegar
Season the duck gizzards with the salt, pepper and garlic powder, then brown in the goose fat over a medium high flame. Cover, lower flame and simmer for 30 minutes, stirring occasionally. Remove and set aside.
Add the onions to the skillet and cook until soft. Add the cubed bread and gently toast for about 2 minutes. Add the gizzards, stir and cover for about 2 minutes. Sprinkle with piment d’Espelette.
Divide the salad greens among 4 plates, top with the gizzards, tomatoes, quail eggs and brebis cheese. In a careless manner, scatter some roquette on top. Blend the olive oil and vinegar, then drizzle over the salads.
Wine suggestion: Petit Chablis