 Ingredients:2 confits duck gizzards
4 slices of smoked magret
pinions and walnuts
mixed salads
1/2 tomato
vinaigrette
white bread croutons cooked in butter
chopped chives
Time: 15 min
Directions:1. Slowly cook the gizzard in their fat over low heat. Lay a bed of salad in a plate and surround it with tomato slices.
Lay the slices of magret as well, sprinkled with some walnuts and pinions.
2. Before serving, top with the cut warm gizzards.
3. Pour some vinaigrette over the salad. Sprinkle with goldened croutons and chopped chives.
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