Confit Duck Gizzards Salad

Steps

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1. 1
   Prepare fresh salad greens: trim the bottoms and soak in water, rinsing multiple times until the water runs clear. For the final bath, add ice cubes to make the greens crispy.
   ▶ ≈0:40
2. 2
   Peel the cooked fingerling potatoes (optional).
   ▶ ≈1:05
3. 3
   Slice the confit duck gizzards and set aside for later use.
   ▶ ≈1:15
4. 4
   Make hard-boiled eggs: cover eggs with salted water and a splash of white wine vinegar, bring to a boil, then simmer for 9 minutes. Cool in ice water for about 5 minutes, crack the shell, return to water for a few more minutes, then peel.
   ▶ ≈1:25
5. 5
   Make croutons: cut a French baguette into thick slices, rub with garlic, then cut into cubes. Toss with olive oil, salt, and pepper, and toast on the stove or in the oven.
   ▶ ≈1:53
6. 6
   Prepare the vinaigrette: whisk together red wine vinegar, walnut oil, salt, pepper, shallots, and a dash of sugar.
   ▶ ≈2:34
7. 7
   Five minutes before serving, sauté the sliced gizzards and shallots in duck fat or butter over high heat for a couple of minutes, then add the potatoes.
   ▶ ≈2:47
8. 8
   Assemble the salad: coat a large bowl with vinaigrette, add the greens, drizzle with more vinaigrette, and toss well.
   ▶ ≈3:10
9. 9
   Deglaze the warm gizzards and potatoes with some of the vinaigrette.
   ▶ ≈3:25
10. 10
    Top the salad with toasted pine nuts, croutons, eggs, and additional vinaigrette before serving.
    ▶ ≈3:33