Confit duck gizzard salad

Trim the bottoms of the greens and soak in water, replacing it until it comes out clean; add a few ice cubes to the last bath for crisper salad.

Peel the cooked fingerling potatoes (optional, for looks); slice the confit gizzards.

Cover eggs with tap water, add salt and a splash of white vinegar, bring to a boil and simmer 9 minutes.

Plunge the eggs into ice water; after about 5 minutes crack the shells, return to the water a few more minutes and peel.

Square off the baguette, cut thick slices, rub with garlic and cut into cubes; season with olive oil, salt and pepper and toss over the stove or in the oven.

Make a vinaigrette of red vinegar, walnut oil, salt, pepper, shallots and a dash of sugar.

Five minutes before serving, saute the gizzards with shallots in duck fat or butter on high heat for a couple of minutes, then toss in the potatoes.

Coat a large bowl with vinaigrette, add the salad, add more on top and toss.

Deglaze the warm gizzards and potatoes with some vinaigrette.

Top with toasted pine nuts, croutons, eggs and more vinaigrette.