Sauteed Duck Gizzard Salad with Mizuna, Carrot Pickles, Leek
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Duck gizzards |
| 1/2 | lb | Carrots, cut into fine julienne |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Dried oregano |
| 1 | ts | Salt |
| 1 | ts | Poppy seeds |
| 2 | Leeks, rinsed clean | |
| 2 | tb | Virgin olive oil, plus 3 tablespoons |
| 1 | ts | Sugar |
| 1/4 | c | Sweet sherry |
| 2 | Comice pears | |
| 1 | tb | Dijon mustard |
| 4 | tb | Sherry vinegar |
| 1/4 | c | Extra virgin olive oil |
| 1/2 | lb | Mizuna, or Chicory or other peppery firm greens, washed and spun dry |
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