Recipe courtesy of Mario Batali
Yield:
4 as pasta course
Level:
Easy

Ingredients

  • 1 pound duck gizzards
  • 1/2 pound carrots, cut into fine julienne
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon poppy seeds
  • 2 leeks, rinsed clean
  • 2 tablespoons virgin olive oil, plus 3 tablespoons
  • 1 teaspoon sugar
  • 1/4 cup sweet sherry
  • 2 Comice pears
  • 1 tablespoon Dijon mustard
  • 4 tablespoons sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 pound Mizuna, or Chicory or other peppery firm greens, washed and spun dry

Directions

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.

IDEAS YOU'LL LOVE

Garlic Sauteed Spinach

Recipe courtesy of Cheryl Smith

Beet Salad with Citrus Vinaigrette

Recipe courtesy of Chuck Hughes

Corn Salad with Walnuts and Goat Cheese

Recipe courtesy of Dave Pasternack

Sauteed Duck Breast with Three Variations

Recipe courtesy of No Author

Gingery Hot Duck Salad

Spiced Molasses Duck Breast Salad

Recipe courtesy of Tanya Holland

Fig and Duck Prosciutto Salad

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV