Smoked beef rolls with confit chicken gizzards

Recette a base de viande fumée

Ingredients :

For the confit chicken gizzards:

For the balsamic vinegar red​uction:

  • 40cl balsamic vinegar
  • 100g caster sugar
  • Freshly milled Pepper

For the mixed salad:

  • Curly endive, lamb's lettuce, red chicory, rocket
  • 10cl extra virgin olive oil
  • 5cl cider vinegar
  • Salt and freshly milled pepper
  • Place the balsamic vinegar and sugar in a saucepan.

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

Preparation :

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:

  • Make a vinaigrette
  • Add the dressing to the salad at the last minute to keep it fresh. 

To s​erve:

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

Enjoy your meal !

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