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Salad with confit gizzards and baby potatoes

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 30 minutes
Energy: 388 kcal / serving

Instructions

  • 1.   Immerse the potatoes in a pot of salted water and cook for 20 minutes after boiling. Peel and finely slice the onion. Cut the sheep cheese into cubes. Place the quail eggs in a pot of water and bring to a boil for 4 minutes.
  • 2.   Then rinse the eggs under cold water to cool them. Peel them. Cut the cherry tomatoes in half. Peel the potatoes and cut them into cubes.
  • 3.   In a hot pan, sauté the gizzards for 3 to 4 minutes until they are golden brown. In a salad bowl, mix all the ingredients. Drizzle with a little olive oil and a splash of walnut vinegar, then mix.
  • 4.   Add the confit gizzards to the potatoes and cook in the Extra Crisp setting for 10 minutes.
  • 5.   Toast the gingerbread. Place a slice of goat cheese on each slice and sprinkle with cumin. Place your toasts on the salad and enjoy immediately.

Ingredients for servings

  • 4 eggs
  • 300 g of gizzard
  • 500 g of baby potato
  • 1 pinch of salt and pepper
  • 1 tablespoon of olive oil
  • 20 cherry tomatoes
  • 10 quail eggs
  • 1 green onion
  • 120 g of goat cheese log
  • 8 gingerbreads

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    388 kcal
    19 %
  • Fat
    17,78 g
    25 %
  • of which saturated
    7,43 g
    37 %
  • Carbohydrates
    25,82 g
    10 %
  • of which sugar
    5,36 g
    6 %
  • Protein
    28,14 g
    56 %
  • Fibers
    3,42 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference