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Ingredients

• 1 1/2 pounds large duck gizzards
• 2 teaspoons coarse kosher salt
• 1 medium shallot, chopped
• 1 teaspoon minced fresh garlic
• 1 1/2 teaspoons lightly crushed black peppercorns
• 1 1/2 teaspoons dried thyme leaves or herbes de Provence
• 4 cups rendered duck fat, or a combination of duck fat and lard
• 1 cup homemade confit of duck gizzards
• Freshly ground pepper
• 6 ounces mixed greens (arugula, radicchio, frise, mache, etc)
• 1 to 2 tablespoons red wine vinegar
• teaspoon Dijon mustard
• salt and pepper to taste

Description

Serious Eats