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Le Chaudron recipe
Salade tiède gésiers
Warm salad with confit duck gizzards
⏱ 15 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)fresh mâche (lamb’s lettuce)
200 g (7 oz)frisée lettuce
400 g (14 oz)duck gizzard confit
200 g (7 oz)smoked lardons
8 slicescountry bread
150 g (5 oz)shelled walnuts
2Granny Smith apples
5 tbspwalnut oil
3 tbspextra-virgin olive oil
3 tbspsherry vinegar
2 tbspwhole-grain mustard
1gray shallot
1bunch of chives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 300 g (11 oz) fresh mâche (lamb’s lettuce)
- 200 g (7 oz) frisée lettuce
- 400 g (14 oz) duck gizzard confit
- 200 g (7 oz) smoked lardons
- 8 slices country bread
- 150 g (5 oz) shelled walnuts
- 2 Granny Smith apples
- 5 tbsp walnut oil
- 3 tbsp extra-virgin olive oil
- 3 tbsp sherry vinegar
- 2 tbsp whole-grain mustard
- 1 gray shallot
- 1 bunch of chives
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the 300 g (10½ oz) mâche and 200 g (7 oz) frisée leaf by leaf in several changes of cold water. Spin completely dry so the dressing isn't watered down.
- Prep the confit gizzards: scrape off any white fat and cut into thick 1 cm (⅜ in) slices so they stay tender.
- Heat a large dry skillet over medium heat and warm the gizzard slices for 5 minutes, stirring often, until golden. They release their own fat.
- Keep the gizzards warm, leaving the duck fat in the pan. In the same pan, brown the 200 g (7 oz) smoked lardons for 5 minutes, stirring often, until crisp.
- For the croutons, cut the 8 slices of country bread into 1.5 cm (⅝ in) cubes. Fry them in the remaining duck fat for 3 minutes, stirring, until golden and crisp.
- Peel the 2 Granny Smith apples and cut into small 1 cm (⅜ in) dice. Toss with 1 tbsp lemon juice so they don't brown. Roughly chop the 150 g (1½ cups) walnuts.
- Make the dressing in the small bowl: peel and finely chop the shallot. Mix the walnut oil, extra-virgin olive oil, sherry vinegar, whole-grain mustard, shallot, salt and pepper. Whisk hard to emulsify.
- Plate on 4 large plates: dressed mâche and frisée, diced apple, warm gizzards, duck-fat croutons, crisp lardons and walnuts. Sprinkle generously with chives. Serve RIGHT AWAY, while warm.
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