Scrambled eggs with duck gizzards, crispy onions


  • 2 packs of sliced confit duck gizzards
  • 8 eggs
  • 10 cl fresh cream
  • 1 bundle of white onions with their stems
  • Olive oil
  • Salt, pepper
  • Butter


The day before:

Brown the onion tops in a frying pan with a little olive oil.

Break the eggs. Add salt and pepper.

Fry the onion in butter in a frying pan until it becomes translucent and then add the sliced gizzards.

Warm on a low heat.

When the sliced duck gizzards are crispy, pour in the eggs and stir (folding them into the centre of the pan).

Just before they are ready, add the fresh cream and stir gently to obtain creamy scrambled eggs.

Arrange in the plates and decorate with the crispy onions.


To check whether eggs are fresh, drop them into cold salty water, the fresher they are, the deeper they sink. The more they float, the less fresh they are.