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Le Chaudron recipe
Salade gésiers confits chèvre
Salad with duck gizzard confit and warm goat cheese
⏱ 20 minServes 2Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
150 g (5 oz)mixed salad greens
150 g (5 oz)duck gizzard confit
80 g (3 oz)goat cheese log
2 sliceswhole-wheat bread
1 tbspwalnut oil
1 tbspsherry vinegar
1 tsphoney
1 tspmustard
20 gchopped walnuts
- 150 g (5 oz) mixed salad greens
- 150 g (5 oz) duck gizzard confit
- 80 g (3 oz) goat cheese log
- 2 slices whole-wheat bread
- 1 tbsp walnut oil
- 1 tbsp sherry vinegar
- 1 tsp honey
- 1 tsp mustard
- 20 g chopped walnuts
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the broiler. Line a baking sheet with parchment paper.
- Drain the gizzards of their fat and halve them lengthwise if large.
- Toast the bread. Cut the goat cheese into 4 thick rounds, 1.5 cm (½ in).
- Put the toast on the baking sheet, top with the goat cheese and broil for 3 minutes.
- Meanwhile, warm the gizzards in a skillet over medium heat for 5 minutes.
- Make the dressing: whisk the mustard, vinegar, honey, salt and pepper, then whisk in the oil.
- Wash and dry the greens and divide between 2 large plates with the chopped walnuts.
- Add the warm gizzards and goat cheese toasts, drizzle with dressing and serve right away.
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