Gourmet Salad With Smoked Duck And Preserved Gizzard, Red Wine Vinegar Dressing
|Duck fat||1 Teaspoon (Leveled) (A Little)|
|Garlic||1 Teaspoon (Leveled) (A Little)|
|Thyme||1 Teaspoon (Leveled) (A Little)|
|Bay leaf||1 Teaspoon (Leveled) (A Little)|
|Smoked duck fillets||400 Gram|
|Gourmet salad||1⁄2 Cup (8 tbs)|
|Goose liver paste||100 Gram|
|Red wine vinegar||50 Milliliter (5 Centiliter)|
|Reduced chicken stock||150 Milliliter (15 Centiliter)|
|Olive oil||1 Teaspoon (Leveled) (A Little)|
|Mixed mushrooms||300 Gram|
Preserved duck gizzard Clean the gizzard well and marinate in salt for 3 hours.
Clean again in water, then cook slowly in duck fat with some garlic, thyme and bay leaf, in a covered saucepan, for 5 hours at a temperature of 80°C.
Salad Wash the 'mesclun' salad, arrange it in the middle of the plate.
Cook the asparagus in boiling water.
Saute mushrooms with olive oil, salt and pepper.
Arrange these on the plate.
Cut the duck fillet and preserved duck gizzard into very thin slices and arrange on top of the salad.
Dressing Saute sliced shallots with butter, deglaze with chicken stock, then add red wine vinegar, and season with salt and pepper.
Spoon the sauce around the salad and drizzle a little on all the ingredients.