Confit Chicken Gizzards, Beets, Belgian Endive, and Capra Sarda

Adapted by StarChefs.com
May 2014
Yield: 4 servings

INGREDIENTS:

Confit Chicken Gizzards
1 pound chicken gizzards
kosher salt
black pepper
Zest of 1 orange
1 head garlic, finely chopped
2 pound duck fat
Vinaigrette
2 tablespoons coarsely chopped shallot
1 tablespoon coarse grain mustard
1 clove garlic, coarsely chopped
1/3 cup red wine vinegar
1 tablespoon honey
1 tablespoon salt
1 tablespoon black pepper
extra virgin olive oil
Salad
4 heads endive, leaves separated
8 medium beets, roasted, peeled and diced
Thinly sliced chives
To Assemble and Serve
olive oil
2 tablespoons aged balsamic vinegar
1 cup veal stock
20 shavings capra sarda
Thinly sliced chives
Maldon sea salt

METHOD:

For the Confit Chicken Gizzards

In a nonreactive container, cover gizzards with salt, pepper, orange zest, garlic, thyme, and chile. Refrigerate uncovered and cure 24 hours. Heat oven to 300ºF. Rinse cure from gizzards and pat dry. Add gizzards to a small roasting pan, cover with duck fat, and confit 4 hours. Strain gizzards from fat and chill.

For the Vinaigrette

In a blender, combine shallot, mustard, garlic, vinegar, honey, salt, and pepper. With the motor running, drizzle in olive oil to emulsify.

For the Salad

In a bowl, toss together endive, beets, and chives. Mix in Vinaigrette.

To Assemble and Serve

In a sauté pan over medium-high flame, heat oil and lightly brown Confit Chicken Gizzards. Plate the Salad and top with gizzards. Deglaze the pan with balsamic and veal stock and top gizzards with the sauce. Finish with capra sarda, chives, and sea salt.