GASCON DUCK BREAST SALAD

By BobD

Ingredients

• 4 SERVINGS
• • 2 ounces duck prosciutto finely diced
• • 2 ounces smoked duck breast, diagonally sliced
• • 1 tablespoon balsamic vinegar
• • 1 head Boston lettuce, torn into pieces
• • 2 teaspoons Dijon mustard
• • 1 teaspoon minced garlic
• • 8 “white olives”
• • Salt and pepper to taste
• • 3 tablespoons rendered duck fat
• • 4 ounces duck gizzards confit

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Combine lettuce, prosciutto, and smoked duck breast in a bowl. In another bowl whisk together vinegar, mustard, and garlic. Set aside.

2. Heat duck fat in a skillet over medium-high heat. Add “olives” and sauté until golden, 2 to 3 minutes, shaking to turn and cook all sides. Add gizzards and cook until heated through, about 2 minutes.

3. Pour vinegar mixture over salad and toss to blend. Add olives, gizzards, and duck fat, season with salt and pepper, toss again, and serve immediately.