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.