Lentil Salad with Duck Gizzards

• 1 tin of lentils (500 g)
• 1 tin of duck gizzards (250g) (we offer 215g tins on our site)
• 2 shallots
• 1 carrot
• 1 tablespoon of mustard
• 3 tablespoons of olive oil
• 2 tablespoons of vinegar
• 2 tablespoons of chives
• ½ teaspoon fine salt
• 10 turns of the pepper mill

Peel the carrots and cut them into strips.

Cook it in a pan of boiling water with a pinch of salt for 20 minutes.

Meanwhile, drain the lentils and pour them into a bowl.

Peel the shallots, chop them very finely and add them to the lentils.

Mix mustard, salt, pepper, carrot, chives, oil and vinegar.

Take the gizzards out of the can, rinse them a little under water to remove most of the fat and slice them finely.

Fry the confit gizzards for 3 minutes on a low heat (without adding any extra fat) and then mix with the lentils.

Serve the dish immediately with a red wine (e.g. Bergerac red, Château Combrillac, available on our website).