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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. duck (large, gizzards)
- 2 tsp. coarse kosher salt
- 1 shallot (medium, chopped)
- 1 tsp. minced fresh garlic
- 1 1/2 tsp. black peppercorns (lightly crushed)
- 1 1/2 tsp. dried thyme leaves (or herbes de Provence)
- 4 cups rendered duck fat (or a combination of duck fat and lard)
- 1 cup confit (homemade, duck gizzards)
- freshly ground pepper
- 6 oz. mixed greens (arugula, radicchio, frisée, mache, etc)
- 2 Tbsp. red wine vinegar
- 1/2 tsp. Dijon mustard
- salt
- pepper
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