The Nasty Bits: Gizzards Galore

20090721-gizzards-board

Course Salads

Ingredients in this Recipe

1 1/2 pounds large duck gizzards
1 1/2 teaspoons dried thyme leaves or herbes de Provence
1 1/2 teaspoons lightly crushed black peppercorns
1 medium shallot, chopped
1 teaspoon minced fresh garlic
1 to 2 tablespoons red wine vinegar
2 teaspoons coarse kosher salt
4 cups rendered duck fat, or a combination of duck fat and lard
6 ounces mixed greens (arugula, radicchio, frisée, mache, etc)
Freshly ground pepper
salt and pepper to taste
½ teaspoon Dijon mustard

Recipe Preparation

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