- Serves: 2
- Preparation time (mn) : 10
- 100g Roseval potatoes
- 100g sliced confit duck gizzards
- 1 tbsp olive oil
- 1 Granny Smith apple
- Sea salt
Boil the Roseval potatoes in their skins, then cut them into thick slices.
Pan-fry them quickly in olive oil.
Warm the duck gizzards in the oven for 3 or 4 minutes.
Place the slices of duck gizzard on each crispy potato round and finish with large cubes of Granny Smith apple.
Serve with a good green salad with plenty of vinaigrette (lamb's lettuce or curly lettuce).