- 4 duck confit gizzards
- 12 minced smoked duck breast slices
- 125g of cherry tomatoes
- 50g of croutons
- 1 package of oak leaf lettuce salad mix
- 3 tablespoons of olive oil
- 1 tablespoon of wine vinegar
- Olive oil
- Brown the duck confit gizzards in a bit of oil. Once done, finely mince them.
- Cut the cherry tomatoes in half.
- Mix the whole of the ingredients together in a salad bowl, then serve.