One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Salad with Duck Gizzards Confit
One of the tremendous advantages of living in France is the wide availability of duck products: duck fat, duck breasts, duck thighs, and duck gizzards! It’s just one more way to get a wide variety of nutrients out of a diverse set of meat products. And the best part ? There’s a duck-farm right up the street, so I can see for myself the conditions in which the ducks are raised.
- 1 can of duck gizzards confit*
- 1-2 heads of lettuce (vary your colours for increased nutrient-density)
- 1 sweet potato (white, orange, or purple), medium dice
- 1 large beet or turnip, medium dice
- your favourite vinaigrette
* Don’t throw out the duck fat !
Rather, save it in a jar
in the fridge and use it
for frying your vegetables all week long.
- Remove the gizzards from the can, scraping as much duck fat off of them as possible*. Slice thinly and set aside.
- Preheat oven to 400*F.
- Peel your sweet potato and beet / turnip. Cut each into a medium dice and spread out on a cookie sheet. Sprinkle with olive oil and salt and roast for 12-minutes or until slightly browned.
- Wash and dry your lettuce.
- Just before service, fill dishes with salad and sprinkle with vinaigrette — (olive oil, balsamic vinegar, herbes de provence, and salt).
- In a large frying pan, sauté the duck gizzard slices alongside the roasted root vegetables. Once everything is heated through, top your salad with warm veg and duck pieces and serve.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.