Magret and Gizzards Salad

Magret and Gizzards Salad

Christina Cherrier

A small salad made fast to better enjoy the sunny days of summer

Level of difficulty: Easy
Preparation time:20 min
Cooking time: 5 min

Ingredients: Magret and Gizzards Salad

  • 100 g of Chasselas grappes
  • 150 g of gizzards
  • A smoked goose breast
  • 2 c to s. chopped shallots
  • 10 cl dry white wine
  • 1 tbsp of aged wine vinegar
  • 2 tbsp hazelnut oil
  • A oak leaf salad
  • 2 tbsp chopped chives
  • salt, pepper
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Preparation The Magret and Gizzards Salad

  1. Put the shallots and wine in a small saucepan.
  2. Reduce nearly dry.
  3. Add vinegar, salt and pepper.
  4. Mix with the hazelnut oil.
  5. Wash the salad, drain thoroughly.
  6. Dip chasselas grains in boiling water for 2 or 3 seconds.
  7. Then refresh immediately.
  8. Peel them gently.
  9. Remove as much fat from gizzards, cut into slices.
  10. Arrange the salad on 4 plates.
  11. Lay the slices of magret over grapes.
  12. In a nonstick skillet, saute gizzards.
  13. Then spread on hot plates.
  14. Add the rendered fat in vinegar with shallots.
  15. Mix. Pour immediately over the salad.
  16. Sprinkle with chives.

Serve immediately… And enjoy this sweetness!

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Magret and Gizzards Salad