Sucrine Salad Boats with Smoked Duck Gizzards and Breast

For 4 people
  • 4 heads sucrine lettuce
  • 250 g duck gizzard confit
  • 80 g dried duck breast
  • 1 bunch chervil, chopped
  • Fleur de sel
  • Freshly milled pepper
  • Vinaigrette: 2 tbsp walnut oil
  • 1 tbsp cider vinegar
  • Remove and wash the sucrine lettuce leaves, and keep the hearts.

    Remove the fat from the gizzards.

    Cut them into strips and cook in a frying pan for a few minutes.

    Prepare the vinaigrette by mixing all of the ingredients.

    Lay the sucrine leaves in a dish. In the center of each leaf, place a strip of gizzard and a slice of duck breast.

    Sprinkle with vinaigrette and chopped chervil.

    Perfect wine pairing

    More about this grape variety

    Gamay Noir de France

    Generous and tangy, crisp and mischievous. Gamay is the peppiest of red wines, as it combines lovely fruitiness with smooth punch and very fine tannins. A great match with Rabbit Terrine in Aspic. This delicate, flavorful dish, sparked up with chopped tarragon, calls for a fresh, light, flavorful, likeable white wine that doesn’t overpower the subtle charm of the rabbit meat. When enjoyed young, it also has a peppery tarragon aroma, and is a stunning enhancement to this classic French dish. Always perfect with Stuffed Tomatoes. This brasserie favorite is beloved thanks to its dual flavors: the tanginess of the tomatoes combined with the mellowness of the stuffing. Gamay’s liveliness balances out that of the tomato, and the wine lends the veal stuffing a smooth, silky feeling on the palate. A real treat. The result is identical with the Small Brioches with Morteau Sausage.

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