Mon astuce : vous pouvez remplacez les oignons nouveaux par des échalotes, dans ce cas faites les cuire dans un peu d'huile d'olive jusqu'à ce qu'elles soient tendre puis ajoutez-y les gésiers de canard!
Ingrédients (pour 4 personnes):
-3 têtes de brocolis
-300g de gésiers de canard confit
-4 œufs
-2 gros oignons nouveaux
-1 gousse d'ail
-3 cuillères à soupe de vinaigre de vin blanc
-3 cuillères à soupe d'huile d'olive
-1 cuillère à soupe de vinaigre de balsamique blanc
-1 cuillère à soupe de moutarde
-persil
-sel, poivre
Faites bouillir de l'eau dans une petite casserole, faites-y cuire les œufs pour 5 à 6 minutes pour qu'ils soient mollet.
Lavez et coupez le brocolis. Faites bouillir un grand volume d'eau salée, plongez-y la gousse d'ail. Faites cuire les brocolis 5 minutes.
Pendant ce temps, faites cuire les gésiers dans une poêle chaude. Émincez les oignons nouveaux et ajoutez-les à la poêle à la fin de la cuisson des gésiers.
Préparez la vinaigrette en mélangeant la moutarde avec les vinaigres, émulsionnez bien en ajoutant l'huile d'olive.
Égouttez le brocolis, disposez sur les assiettes. Disposez les gésiers sur les brocolis. Écalez les œufs et coupez-les en rondelles. Émincez puis parsemez le persil. Salez, poivrez puis versez la vinaigrette et servez aussitôt.
This
warm salad will definitely please you since it's both good and healthy
with its delicious broccolis, yummy duck gizzards and soft boiled
eggs... With a subtle dressing and some tender onions, all the food
lovers will be pleased!
My advice: if you don't have spring onion, you can replace them by shallots but in this case you must cook them before and once they are tender you can add the gizzards.
My advice: if you don't have spring onion, you can replace them by shallots but in this case you must cook them before and once they are tender you can add the gizzards.
Ingredients (for 4 persons):
-3 broccoli heads
-10,5 oz. of confied duck gizzards
-4 eggs
-2 spring onions
-1 garlic clove
-3 tablespoons of white wine vinegar
-3 tablespoons of olive oil
-1 tablespoon of white balsamic vinegar
-1 tablespoon of mustard
-parsley
-salt, pepper
Bring water to a boil in a small saucepan, cook the eggs for 5 to 6 minutes to obtain soft-boiled effs.
Wash and cut the broccolis. Bring a large saucepan of salted water to a boil, put the garlic clove and cook the broccolis for about 5 minutes.
Meanwhile, cook the gizzards in a hot pan. Mince the spring onions and add them to the pan at the end of the cooking.
Prepare the seasoning by mixing together the mustard and both vinegars, emulsify while adding the olive oil.
Drain the broccolis and put them on the plate. Put the gizzards on top. Shell the eggs and cut them in slices. Mince the parsley and spread it on each plates. Season with salt, pepper and the dressing, serve immediately.
-3 broccoli heads
-10,5 oz. of confied duck gizzards
-4 eggs
-2 spring onions
-1 garlic clove
-3 tablespoons of white wine vinegar
-3 tablespoons of olive oil
-1 tablespoon of white balsamic vinegar
-1 tablespoon of mustard
-parsley
-salt, pepper
Bring water to a boil in a small saucepan, cook the eggs for 5 to 6 minutes to obtain soft-boiled effs.
Wash and cut the broccolis. Bring a large saucepan of salted water to a boil, put the garlic clove and cook the broccolis for about 5 minutes.
Meanwhile, cook the gizzards in a hot pan. Mince the spring onions and add them to the pan at the end of the cooking.
Prepare the seasoning by mixing together the mustard and both vinegars, emulsify while adding the olive oil.
Drain the broccolis and put them on the plate. Put the gizzards on top. Shell the eggs and cut them in slices. Mince the parsley and spread it on each plates. Season with salt, pepper and the dressing, serve immediately.
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