Mesclun Salad With Confit Duck Gizzards And Morels Food

MESCLUN SALAD WITH CONFIT DUCK GIZZARDS AND MORELS

Steps:

• Make vinaigrette:
• 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:
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté 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.
• Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
• Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
• Divide mesclun among 6 plates and top with gizzards and morels.

MESCLUN SALAD

Steps:

• In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans. Cook this slowly over a very low flame, taking care to stir carefully and occasionally. The sugar will burn easily if the flame is too hot. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil. Toss the salad greens in this and then place on a salad plate. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves. Allow the pecans to cool before eating.

DUCK OR CHICKEN GIZZARD CONFIT

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the garlic bulb in half and put it in a small mixing bowl. In a separate bowl, put the cleaned gizzard and rub in some salt, then rub it with the garlic followed by the thyme. Let the gizzards sit in the refrigerator for approximately 3 hours.
• After this time take them out of the fridge and the marinade and rinse under cold water.
• In a heavy-bottomed pan over a medium-high heat with a slick of duck fat, roast the gizzards for a couple of minutes. Meanwhile, in another saucepan gently heat the remaining duck fat over a medium heat. Slide the gizzards into the duck fat and move the pan to the oven to cook for 2 hours.
• Lift the gizzards from the fat with a slotted spoon and drain any excess fat on paper towels. Slice the gizzards and use them for canapés, garnish on rice or even as a spread on toast.

SOUTHERN MESCLUN SALAD

Steps:

• Remove the tough stems from greens, herbs and flowers and discard. Wash and dry carefully.
• In a serving bowl, combine oil, vinegar, salt and pepper. Add mesclun and toss to coat lightly.

MESCLUN SALAD

Steps:

• Wash and drain salad leaves.
• Finely slice red capsicum.
• Shaved carrot.
• Chop spring onion.
• Cut tomatoes into wedges.
• Toss all ingredients with the salad leaves in a bowl.

MESCLUN SALAD

Steps:

• Wash and dry mesclun.
• Whisk the lemon juice, vinegar and oil and mix with greens.

MESCLUN SALAD

Steps:

• Whisk together oil and vinegar; season to taste. Toss greens with dressing and serve.