Most people are familiar with confit duck legs, but the French confit the gizzards, too.

　　Active time: 30 min Start to finish: 30 min

　　

Ingredients

Makes 6 servings

　　

For vinaigrette

2 tablespoons finely chopped shallot

　　2 tablespoons red-wine vinegar

　　1 teaspoon whole- or coarse-grain mustard

　　1/4 teaspoon salt

　　3 1/2 tablespoons extra-virgin olive oil

　　

For salad

2 tablespoons extra-virgin olive oil

　　1/2 lb confit duck gizzards, each gizzard halved

　　1/2 lb small fresh morels (preferably 1 to 1 1/2 inches), trimmed, halved lengthwise, and rinsed, or 1 oz small dried morels (1 1/3 cups), soaked (see cooks' note, below)

　　7 oz mesclun greens (12 cups loosely packed)

　　

Make vinaigrette:

Step 1

Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).

　　

Make salad:

Step 2

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.

　　

Step 3

Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.

　　

Step 4

Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.

　　

Step 5

Divide mesclun among 6 plates and top with gizzards and morels.

　　Cooks' note:

　　If using dried morels, soak in 2 1/2 cups warm water until softened, 10 to 30 minutes. Lift from soaking liquid, then rinse well and pat dry.