Confit duck gizzards, fried Roseval potatoes and apple


  • 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.

Chef's Tips

Serve with a good green salad with plenty of vinaigrette (lamb's lettuce or curly lettuce).

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