Quail and Gizzard Confit Salad with Raspberries Dressing
Confit in goose, duck fat or olive oil, this French salad is highly appreciated in the Mediterranean region and the south-west of France! The special raspberry dressing gives this salad a fruity Mediterranean touch!
Sprinkle some Himalayan pink salt (coarse) to boost your salad on to another level!
Confit is the generic name given to various foods immersed in a substance for both taste and preservation. Duck confit and goose confit are usually prepared from the thighs of poultry. The meat is salted and seasoned with herbs, and cooked slowly, immersed in its own melted fat; it is then kept cooled in fat. Turkey, quail and pork can be prepared in the same way. Candied meat is a specialty of southwestern France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit is originally a way to preserve meat without refrigeration.
Ingredients for 5 to 6 persons:
8 little quails, 1kg gizzards, 1 cup course sea salt, Black pepper mill, 2 tbsp thyme, 5 to 6 tomatoes, 1 cucumber, Arugula salad, Baby spinach leaves, 1 cup of walnuts, Himalayan pink salt (coarse)
Salad dressing:
¾ cup of raspberries (frozen raspberries do fine), 1 tsp Cognac, 10cl cup rice vinegar, 15cl walnut oil, 1 tsp cane sugar or honey, Salt and pepper mill
Photography: Wessel Woortman
Video montage: Wessel Woortman
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