Sauted Duck Gizzard Salad With Mizuna

Course : Italian
Serves: 4
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1 pound duck gizzards
1/2 pound carrots -- cut fine julienne
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon poppy seeds
2 medium leeks -- rinsed clean
5 tablespoons virgin olive oil -- divided
1 teaspoon sugar
1/4 cup sweet sherry
2 medium comice pears
1 tablespoon dijon mustard
4 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1/2 pound mizuna or chicory, washed, spun dry (or other peppery firm greens)

Preparation / 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 sauté pan until smoking. Add leeks and sauté 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 olive oil until smooth and add pears. In a 12-inch sauté 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. Comments: The original recipe title as listed is "Sautéed Duck Gizzard Salad With Mizuna, Carrot Pickles, Leek Confit And Pears Vinaigrette". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5671)

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