Warm salad with gizzard confit and potatoes – Salade chaude aux gésiers confits

Atsuko

May 20, 2024

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Atsuko

Founder of @Umami Sans Frontières

Introduced last timeHot with gizzard confit Introducing salad. If you use the fat from the confit to stir-fry it with onions and potatoes, the flavor will be even more delicious. Paired with a refreshing green salad, it becomes a great rice dish. It’s also a perfect accompaniment to wine.

Expense

💵

Preparation

30 mins

Baking time

15 mins

Rest time

Ingredients

1 Portions

Metric Imperial

500 g

Gizzard confit
500 g

Potato
120 g

1 onion
1

Salt Appropriate amount
1

Pepper Appropriate amount
1

Parsley (if available), appropriate amount
100 g

Your favorite green salad - appropriate amount (approx.)
2

tablespoons olive oil
1

tablespoon of your favorite vinegar, wine vinegar, etc.
Salt and pepper, appropriate amount

Cooking time: Approximately 45 minutes

Ingredients:

For 4 people

Gizzard confit 500g
Potato 500g
1 onion (120g)
Salt Appropriate amount
Pepper Appropriate amount
Parsley (if available), appropriate amount
Your favorite green salad – appropriate amount (approx. 100g)
2 tablespoons olive oil
1 tablespoon of your favorite vinegar, wine vinegar, etc.
Salt and pepper, appropriate amount

How to make it:

1/ Place the potatoes with their skins on in a pot, add enough water to cover them, and boil. *You can also boil it after peeling it. Use your favorite boiling method.

2/ Boil the potatoes until they are not too soft, then drain them in a colander. Once they have cooled down, peel them and cut them into bite-sized pieces.

3/ Finely chop the onions, heat the gizzard confit fat in a frying pan, add the finely chopped onions, and stir-fry.

4/ When the onions become soft, add the gizzards and stir fry lightly, season with salt and pepper, then remove to a plate.

5/ Add a little confit fat to a frying pan, add the potatoes and fry until crispy, season with salt and pepper.

6/ Return the fried gizzards and onions to the frying pan and mix.

7/ Finish by scattering chopped parsley.

8/ Wash the green salad and remove the water.
9/ In a bowl, mix together olive oil, vinegar of your choice, and salt and pepper. Add green salad, mix, and serve with stir-fried gizzard confit and potatoes.