Most people are familiar with confit duck legs, but the French confit the gizzards, too.
Active time: 30 min Start to finish: 30 min
If using dried morels, soak in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry.
Recipe information
Yield
Makes 6 servings
Ingredients
For vinaigrette
For salad
Preparation
Make vinaigrette:
Step 1
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:
Step 2
Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sautƩ 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.
Step 3
Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sautƩ morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
Step 4
Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
Step 5
Divide mesclun among 6 plates and top with gizzards and morels.
Recipe notes
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