With Lady Magnon still away for a few more days, I'm taking advantage of my solitude to indulge my liking for certain gastronomic delights; one of which is preserved Duck Gizzards.
Take a small can of Gizzards, a couple of Richard's eggs, a few walnuts, a tomato and some salad, and you have all that's required for our local speciality of Salade au gésiers.
People are often put-off by the word 'Gizzards', but once preserved (like any Duck confit) they are delicious.
I slice mine in two lengthwise, and fry gently until slightly browned. They make a really sumptuous salad.
Luckily there are a few left in the tin, which I shall have for my lunch today. Yum.