Technical Stages :
- Slowly cook the gizzard in their fat ove rlow heat. Lay a bed of salad in a plate and surround it with tomato slices.
- Lay the slices of magret as well, sprinkled with some walnuts and pinions.
- Before serving, top with the cut warm gizzards.
- Pour some vinaigrette over the salad. Sprinkle with goldened croutons and chopped chives.
- NOTE:
- You can also add a manchon of confit duck, toasts of rillettes, pieces of Bayonne ham, and a piece of foie gras.
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The essentials
To make this recipe, some of these items will be required: