Author Notes: While traveling through the Dordogne region of France, and after eating quite heavily in this duck-laden land, I decided to just eat light and order a salad for lunch. This is what I got: a small nest of frisee salad lightly dressed with a towering pyramid of duck gizzards. I was forced to order a glass of wine and consume it. It was delicious. This is my version of that recipe. —coffeefoodwrite
Serves: 1-6 depending on hungriness of eaters
pound duck gizzards
cup all purpose flour
teaspoon seasoning salt
teaspoons fresh thyme
bunches frisee salad
juice from 1/2 lemon
tablespoons olive oil
cup grapeseed oil
- Wash duck gizzards and boil in salted water for about one hour, until tender.
- Take out of water. Drain and cool.
- Meanwhile, mix flour, seasoning salt, fresh thyme, and fresh ground pepper together in flat dish. And dip and roll gizzards lightly in flour mixture.
- Heat grapeseed oil in large skillet and fry gizzards over medium high heat until golden. Remove and drain.
- Wash and dry frisee salad and dress with lemon, olive oil and salt and pepper to taste. Arrange on large platter. Arrange fried duck gizzards on top in towering pyramid shape and indulge.
- This recipe was entered in the contest for Your Best Nose to Tail Recipe