Heat 150 g of duck fat in a pan and gently sweat the duck gizzards with 1 g of bay leaf and 5 g of thyme sprigs.
Sauté 150 g of lardons in a separate skillet until crispy and golden brown.
Whisk 15 g of Dijon mustard, 30 g of wine vinegar, 70 g of olive oil, 50 g of minced shallot, and 10 g of minced garlic.
Sesli anlatım, porsiyon ayarı ve daha fazlası
