Confit Duck gesiers salad is a classic dish from the South West of France and it is unexpectedly delicious. Unexpectedly because gizzards are a tough muscle in birds that grinds the grain they eat. But confit in duck fat, they become nice and tender. The usual reaction to the words ‘duck fat’ is that it is, well, fatty, but on the contrary, in the South West of France, they easily say “c’est pas gras le confit” or I’ve heard an ostheopath say in Mimizan, “tout est bon dans le canard”, in the duck everything is good. Duck fat is full of goodness.
So next time you are in France in any supermarket, you can buy a tin of ‘gesiers de canard confits’ and make a nice simple salad with them.
Today I’ve made it quite light, in mediterranean style with aubergines and red peppers, because it’s almost 30 degrees outside, but in winter I would add some potatoes (fried in duck fat) on top of it. To cook the vegetables, you reuse the duck fat from the tin of gesiers, which gives them a distinctive, almost sweet, taste.
Preparation: 30 minutes
- a tin of gesiers
- 1 tomato
- 1 onion
- half a red pepper
- half an aubergine
- chopped parsley
for the vinaigrette
- 3 tablespoons raspberry vinegar or balsamic
- 6 tablespoons olive oil
- 2 teaspoons French mustard
- salt and pepper
Cut the aubergine and red pepper in strips and slow cook them for 10 to 15 minutes in a pan where you have melted 3 tablespoons of the duck fat. Same for the onion but you need to cook them separately to isolate its flavour from the other vegetables.
Prepare your salad plates with lettuce and the tomato thinly sliced. Then get your vinaigrette ready: first salt and pepper, then add the mustard and vinegar, mix to a paste and start adding the olive oil little by little.
When all is ready, you can put the gesiers – they are covered in fat so no need to add any for cooking – in a hot non-sticky pan and then reduce the heat to medium for 5 minutes, don’t overcook them as you just need to reheat them. When they are nice and brown, withdraw from stove.
Add the aubergine and red peppers to the salad, then lay the gesiers and finally on top the onions and parsley.
Serve with the vinaigrette.