The sun has been teasing us here and there these days, only to fool us into going out into a world of cold, rainy streets with dark overhead clouds. It is indeed spring. One of the perks of this season though is the array of seasonal produce available in the markets. The colours and textures are great to look at and certainly offer more vibrant and fresher dish options.
One of our start of spring celebratory dinners was this lovely rainbow salad topped with confit duck gizzards. It was crispy, fresh and tasty – exactly what one craves for on these suddenly-sunny-and-then-rainy kind of days. We had ours with a side of mashed peas + courgette + green beans + spinach.
Gésiers de canard confit or confit duck gizzards do not necessarily sound appetizing. I discovered these yummy innards in the South of France at a small local resto back in 2009. At first, I was a bit hesitant to try it , but once I had a bite, I couldn’t resist it and cleaned up my entire plate. I’m not a huge fan of “crazy” innard parts, but these gizzards are nowhere near that category for me. The texture and the taste were as close to the common parts of the meat we usually eat. And it’s definitely a perfect addition to a simple salad.
Kale, beets, kohlrabi salad with Confit duck gizzards
2 Kale branches
1/2 beets, julienned1/2 kohlrabi, julienned
Gésiers de canard confit (Confit duck gizzards)
Balsamic viniagrette (Extra virgin olive oil, balsamic vinegar, a bit of soy sauce, pepper, paprika)
Cut off the hard stem part of the Kale, and tear the Kale leaves into your preferred size. Mix with the julienned beets and kohlrabi. Season with the viniagrette and toss together.
In a pan, stir-fry the gizzards for about 8-10 minutes in low heat. They’re already cooked, so you can basically just warm them up. Do not overheat/overcook to avoid a tough and gummy texture. Once the gésiers are warm and a bit brown, remove from heat.
Place the gésiers on top of the salad and sprinkle with a bit of flax seeds. Tada! Springtime salad for dinner or lunch! ✌︎