Landes salad with confit chicken gizzards

Ingredients

• 1 piece curly endive
• 350 g duck-fat confit chicken gizzards
• 100 g sliced cured duck breast
• 2 pieces cluster tomatoes
• 60 g walnut halves
• 4 slices sourdough country bread
• 1 clove garlic clove
• 2 tbsp Sherry vinegar
• 2 tbsp virgin walnut oil
• 2 tbsp high-oleic sunflower oil
• 1 tsp Dijon mustard
• 8 sprigs fresh chives
• to taste fine salt
• to taste freshly ground black pepper

Method

1. Trim and wash the curly endive in cold water, then spin it thoroughly dry so the leaves stay crisp.
2. Wash the cluster tomatoes, remove the stems, and slice them into even wedges. Coarsely chop the walnut halves and finely snip the fresh chives.
3. In a bowl, prepare the vinaigrette by combining the Dijon mustard with the fine salt and freshly ground black pepper, then pour in the Sherry vinegar and whisk for 30 seconds to dissolve the salt.
4. Drizzle in the high-oleic sunflower oil and virgin walnut oil while whisking continuously for 1 minute until you have a smooth, fluid, and well-emulsified dressing.
5. Toast the sourdough country bread slices in a toaster or in a dry skillet over medium heat for 2 to 3 minutes per side until golden brown and crisp, then immediately rub the hot surface with the peeled garlic clove.
6. Remove the confit chicken gizzards from their container, scraping off excess solidified fat while reserving a small pat for cooking, then cut them into thick diagonal slices.
7. Heat a skillet over medium-high heat with the reserved duck fat until lightly sizzling, add the sliced gizzards, and sear them vigorously for 4 to 5 minutes over high heat (around 180 °C surface temperature) until they develop a crisp, golden crust and reach at least 65 °C at the center, then remove from the heat and let rest for 1 minute.
8. Place the curly endive leaves in a large mixing bowl, drizzle with two-thirds of the vinaigrette, and toss gently with your hands to coat the leaves evenly without bruising them.
9. Arrange the dressed curly endive in the center of wide plates, then arrange the tomato wedges and cured duck breast slices neatly around the edges.
10. Distribute the warm confit chicken gizzard slices over the top of each plate, scatter with the chopped walnuts and fresh chives, place a slice of garlic toast on the side, and finish with a drizzle of the remaining vinaigrette.

Nutrition

Per serving

Energy

564.8 kcal

Protein

37.35 g

Carbohydrate

22.52 g

Fat

35.93 g

Fibre

3.7 g

Calcium

38.94 mg

Iron

9.08 mg

Magnesium

32.54 mg