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The starter, French classic

Warm duck gizzard salad

Warm duck gizzard salad is a classic Southwest French starter for 6 people, with frisée, crispy bacon, garlic croutons and warm confit duck gizzards. It takes 25 minutes of active work, the salad and dressing can be made in the morning, with a very easy difficulty and a cost of €2.60 per person. The key to success is seasoning the lettuce at the very last moment, so it stays crisp.

A big Southwest French salad, warm confit gizzards, crispy bacon lardons and garlic croutons, well seasoned with mustard.

Warm duck gizzard salad
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.60
Calories per person
360 kcalcalculated by Kiloach, your weight coach

This is a hearty composed salad, where the rich melt of confit gizzards plays against crisp frisée and golden garlic croutons. The bacon lardons bring salty crunch, and the mustardy dressing lifts everything without overpowering it. It's the kind of texture contrast you find in the big salads of Southwest France, always served warm.

It makes a great starter for a dinner with friends in fall or winter, ahead of a simpler main course since this dish already carries plenty of character. It also works well for a Sunday family meal, without stretching your budget or your time in the kitchen on the day.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 10 min
  3. Before the guests arrive 1 step, 8 min
  4. When it's time to serve 1 step

In the morning, wash and dry the frisée, make the dressing and bake the garlic croutons. Just before guests arrive, cook the bacon lardons then the gizzards in the same pan. At serving time, dress the frisée at the last minute and plate it with the warm gizzards, bacon and croutons.

The ingredients

6 people

Pantry

  • Confit duck gizzards 600 g
  • Dijon mustardoften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Rapeseed oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Frisée lettuce 2
  • Garlic 2 cloves
  • Shallot 1
  • Flat leaf parsley 1 bunch

Butcher

  • Smoked bacon lardons 150 g

Bakery

  • Country bread 4 slices

Allergens Gluten, Mustard

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Wash the frisée, dry it thoroughly and keep it chilled wrapped in a damp towel.

    A well dried salad stays crisp for hours, that's the secret.

  2. Make the dressing by whisking the mustard, vinegar, minced shallot, oil, salt and pepper.

    Add the oil in a thin stream while whisking, the dressing will emulsify.

  3. Cut the bread into cubes, rub with garlic and bake at 180°C until golden to make croutons. 10 min

    Toss them with a little oil first, they brown more evenly.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cook the bacon lardons in a dry pan, then add the gizzards drained of their fat and heat them through. 8 min

    Save the fat in the pan for the gizzards, it's worth its weight in gold.

When it's time to serveThe final touches, right in front of your guests.

  1. Season the frisée, arrange it on plates with the gizzards, bacon and croutons, scatter with parsley.

    Season the salad at the very last moment, or it will wilt.

Our tips to get it right

  • Buy confit gizzards that are already cooked and sold in their own fat, that's where all the flavor comes from.
  • Serve the salad on wide plates rather than in bowls, the gizzards and croutons spread out better visually.
  • Taste the dressing before tossing it with the salad, the vinegar should be noticeable without overwhelming the gizzards.

The variations

  • Swap the duck gizzards for confit chicken gizzards, the flavor is milder and the price often lower.
  • For a meat free version, replace the gizzards and bacon with sauteed button mushrooms and crushed walnuts.
  • To save time, buy ready made croutons and skip the oven step, the salad is just as good.

What to serve it with

  • A glass of dry Southwest white wine
  • A duck breast as the main course
  • A chilled sparkling water

Storage

The cooked gizzards and the dressing keep for 2 days in the refrigerator in a closed container. Reheat the gizzards in a pan before plating, don't freeze this salad once assembled.

Questions about this recipe

Can I use chicken gizzards instead of duck gizzards?

Yes, confit chicken gizzards work very well and often cost less. The flavor is a bit milder but the texture stays just as tender.

Should this salad be served warm or cold?

The gizzards and bacon are meant to be served warm, that's what creates the contrast with the cool crisp frisée. Reheat them right before plating.

How do I keep the frisée from wilting before the meal?

Dry it well and keep it wrapped in a damp towel in the fridge until the last moment. Only add the dressing right before serving.

What kind of bread works best for the croutons?

A slightly stale country loaf cuts into cubes more easily and toasts more evenly. Rub it with garlic before baking to flavor every bite.

Can a warm duck gizzard salad be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a warm duck gizzard salad?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a warm duck gizzard salad?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a warm duck gizzard salad cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, mustard. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Baked Alaska The dessert

French classic

Baked Alaska

  • 1 h of work
  • Prepared the same day
  • Medium, €2.40 per person

450 kcalcalculated by Kiloach

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