It was good, except that the gizzards were a bit tough. Ken thinks they need to be confits rather than just sautés. Next time!Sunday, July 16, 2006
Salade De Gésiers
On Friday, we had salads for lunch. We had purchased a container of gésiers (chicken gizzards) at the market and wanted to have them in a salad along with lardons, tomatoes and hard-cooked eggs. This is a typical French salad that we've enjoyed in many a café and restaurant. Here's the result:
It was good, except that the gizzards were a bit tough. Ken thinks they need to be confits rather than just sautés. Next time!
It was good, except that the gizzards were a bit tough. Ken thinks they need to be confits rather than just sautés. Next time!
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ken's right!
ReplyDeletei'm doing gesiers de canard for a kitchen meme at the moment, see here:
http://tofusofa.antville.org/stories/1711165/
and all the recipes i found so far ask for gesiers confits.
so we're not going to eat them before at least tomorrow.
(oh well, the blogentry is in german of course...)