Mesclun Salad with Confit Duck Gizzards and Morels

Preparation

1. Make vinaigrette:

   Step 1

   Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).

2. Make salad:

   Step 2

   Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.

   Step 3

   Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.

   Step 4

   Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.

3. Step 5

   Divide mesclun among 6 plates and top with gizzards and morels.