Head of frisée lettuce
300 g of gésiers confits (duck or goose gizzards, preserved. They're available from butchers or even in supermarkets.)
3 Tbs olive oil (or walnut or sunflower oil)
1 Tbs vinegar
salt and pepper
fried croutons
1 clove of garlic

Prepare the lettuce and season it 5 minutes before adding the giblets. Mince the giblets and reheat them in a pan in their own fat.
When they're hot, put them in the salad and stir.
Scatter on the salad the browned croutons that have been rubbed with the garlic clove.

Many thanks to these photographers

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