Best Mesclun Salad With Confit Duck Gizzards And Morels Recipes

Mesclun Salad image

Yield Makes 4 servings

Number Of Ingredients 5

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons olive oil
5 ounces mesclun (8 cups)

Steps:

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.
Add greens to dressing and toss to coat. Serve immediately.

Mesclun Salad image

Yield Serves 12

Number Of Ingredients 4

1 pound mesclun (mixed baby greens)*, rinsed and spun dry
1/4 cup extra-virgin olive oil
1 1/2 tablespoons Champagne vinegar* or other wine vinegar
*available at specialty foods shops and some supermarkets

Steps:

In a large bowl toss mesclun with oil and drizzle with vinegar. Season salad with salt and pepper and toss.

Duck or Chicken Gizzard Confit image

Provided by Lee_tah

Categories Chicken

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

500 g duck gizzards or 500 g chicken gizzards
1 1/2 liters duck fat, liquid
1 bulb of garlic
50 g fresh thyme, cleaned and chopped
black pepper
kosher salt

Steps:

Preheat the oven to 350 degrees Fahrenheit.
Cut the garlic bulb in half and put it in a small mixing bowl. In a separate bowl, put the cleaned gizzard and rub in some salt, then rub it with the garlic followed by the thyme. Let the gizzards sit in the refrigerator for approximately 3 hours.
After this time take them out of the fridge and the marinade and rinse under cold water.
In a heavy-bottomed pan over a medium-high heat with a slick of duck fat, roast the gizzards for a couple of minutes. Meanwhile, in another saucepan gently heat the remaining duck fat over a medium heat. Slide the gizzards into the duck fat and move the pan to the oven to cook for 2 hours.
Lift the gizzards from the fat with a slotted spoon and drain any excess fat on paper towels. Slice the gizzards and use them for canapés, garnish on rice or even as a spread on toast.

Mesclun Salad with Confit Duck Gizzards and Morels image

Yield Makes 6 servings

Number Of Ingredients 11

For vinaigrette
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
For salad
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)

Steps:

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).
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.
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.
Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
Divide mesclun among 6 plates and top with gizzards and morels.