Print
Gizzard Recipes: Gizzard Salad
Three gizzard recipes for you: green bean salad with gizzards, homemade gizzard rillettes and a delicious gizzard and lentil soup!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 423 kcal
Ingredients
- 10 confit duck gizzards
- a handful green beans
- a handful fresh or frozen peas
- 2 handfuls corn salad
- 2 tsp white wine vinegar
- 6 leaves fresh mint chopped
- olive oil
- pepper
- salt
Instructions
-
Rinse the green beans. Trim them and cut the long ones in half. Add the beans to a pan of salted boiling water.
-
Blanch the fresh green beans in the hot water for 5 minutes. They still have to be somewhat crunchy and al dente. Scoop the blanched green beans out of the hot water using a slotted spoon. Immediately refresh them in a bowl of ice cold water. Add the fresh or frozen peas to the same hot blanching water.
-
Turn the heat off and let the peas blanch in the hot water for about 2 minutes. Then remove them as well. Drain both the green beans and peas in a large sieve and rinse them again with cold water. Let them drain for now.
-
Slice the confit duck gizzards in half. Then add them to a large non-stick pan. If you are using canned gizzards like me, add 2 tablespoons of the runny duck grease that is still left in the tin to the pan as well. You can also replace the duck grease with 2 tablespoons of olive oil.
-
Place the pan over medium heat and gently fry the gizzards for 6 to 8 minutes. Stir regularly. Then add the drained and blanched green beans and peas to the pan as well. Season with a little pinch of pepper and salt.
-
Stir the ingredients well and turn the heat low. Let the beans and peas warm through. In the meantime transfer the corn salad to a large mixing bowl and season with 2 tablespoons of olive oil and the white wine vinegar. Season with a tiny pinch of salt as well.
-
Stir the corn salad well. Take the beans and gizzards off the heat. Divide the salad over deep plates or bowls and top with the baked gizzards, the green beans and the peas. Sprinkle with the freshly chopped mint. Finish with a last pinch of freshly ground black pepper and serve.
