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Rolls of smoked beef with chicken gizzards confit
with traditional mustard, balsamic vinegar reduction and mixture of salads Main dish and accompaniment
- Season : Printemps / Ete
- People : 4
- Preparation : 20 min
- Cooking : 10 min
- Difficulty :
- Cost :
- Ingredients : For the chicken gizzards confit:
- Chicken gizzards confit, portionnable roll Jean Routhiau : 4 thick slices- Sliced smoked beef Jean Routhiau : 8 slices- Traditional mustard: 50g- Dijon mustard: 20g- Shallots: 1- Tarragon leaves: 2 sticks- Fromage blanc: 200g- Wine vinegar: 1 cl- Salt and milled pepperFor the reduction of the balsamic vinegar:- Balsamic vinegar: 40 cl- Caster sugar: 100g- Cold water: 20cl- Salt and milled pepperFor the salads:- Curly endive, corn salad, endive, Roquette salad (ready to use): 1 sachet- Extra virgin olive oil: 10cl- Cider vinegar: 10 cl- Salt and milled pepper
Preparation of the balsamic vinegar reduction:
- Put balsamic vinegar, sugar and cold water in a pan.
- Simmer slowly to a syrupy juice and correct the seasoning
Second step :Preparation of the rolls:
- Peel the shallot and chop it thinly with the tarragon leaves.
- Mix together the traditional mustard and fromage blanc and the Dijon mustard.
- Add this mixture to the shallot and chopped tarragon and correct the seasoning.
- Store this mixture in fridge.
- On each slice of smoked beef, spread the preparation of mustard uniformly.
- Fry the gizzards in a very hot pan without fat and brown. Put on a plate with paper to absorb the excess fat.
- Spread the fried gizzards on the slices of smoked beef and roll up.
Third step :Preparation of the salad:
- Prepare the seasoning
- Season the salad at the last moment to keep its freshness
Fourth step :When you serve
Spread the balsamic reduction on cold plates, add the gizzard rolls and accompany with the seasoned salad.
Jean Routhiau wishes you will enjoy your meal !
Advices and tricks :Season the salad at the last moment to keep its freshness
Links towards combined products :
Chef menu idea
- Rolls of smoked beef with chicken gizzards confit with traditional mustard, balsamic vinegar reduction and salad mixing
- Lamb shank with rosemary and lentils
- Individual fruit tart
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