Pear, pear ice wine and gizzard confit medley

Gizzard confit

1. In a pot, melt duck fat on medium heat. Add gizzards and heat until the fat is almost boiling. Lower heat to minimum (the fat must not boil).

2. Cook at very low temperature for 3 hours or until gizzards are tender (gizzard confit may be prepared the day before).

Jelly

3. In a bowl, mix the gelatine powder with cold water.

4. In a small pot, heat the Poiré. Turn off heat just before the Poiré boils and add gelatine mixture. Whisk until the gelatine is dissolved.

5. Pour into an airtight container and let set in refrigerator (30 minutes to 1 hour). Cut into small cubes.

Medley

6. In a pan, brown the gizzard confit and pine nuts in duck fat. Add salt, pepper and set aside.

7. In a bowl, toss greens, pear slices and dressing. Season and toss well.

8. Serve greens on a plate. Place browned gizzard confit pieces around the greens. Add cubes of jelly. Sprinkle with some fleur de sel and ground pepper.