Ingredients

For 2

For the confit chicken gizzards:

For the balsamic vinegar reduction:

For the mixed salad:

Gently reduce until a syrupy consistency is obtained; adjust seasoning.

Recipe

Preparing the rolls:

Peel the shallot and chop finely with the tarragon leaves.
Mix the fromage blanc, grainy mustard and Dijon mustard together.
Add the chopped tarragon and shallot, and check seasoning. Set aside in a cool place.
Spread the mustard mixture evenly over each slice of smoked beef.
Fry the gizzards (without fat) until brown.
Spread the fried gizzards on the smoked beef and roll up the slices.

Preparing the salad:

To serve:

Trickle the balsamic reduction over the cold plates, place the beef and gizzard rolls on them and serve with the dressed salad.

Rich in protein, serve this recipe with green salad to balance the dish.

Hubert - culinary advisor Routhiau Group