Mesclun Salad with Confit Duck Gizzards and Morels |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Most people are familiar with confit duck legs, but the French confit the gizzards, too. Active time: 30 min Start to finish: 30 min Ingredients:
2 tablespoons finely chopped shallot |
2 tablespoons red-wine vinegar |
1 teaspoon whole- or coarse-grain mustard |
1/4 teaspoon salt |
3 1/2 tablespoons extra-virgin olive oil |
2 tablespoons extra-virgin olive oil |
1/2 lb confit duck gizzards, each gizzard halved |
1/2 lb small fresh morels (preferably 1 to 1 1/2 inches), trimmed, halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks' note, below) |
7 oz mesclun greens (12 cups loosely packed) |
Directions:
1. Make vinaigrette: Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).
2. Make salad: Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.
3. Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
4. Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
5. Divide mesclun among 6 plates and top with gizzards and morels.
6. Cooks' note: If using dried morels, soak in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry.
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