Starters | Gastronomic

Candied gizzard bites with fondant Riopelle

12 portions

Preparation: 20 min

Cooking: 5 min

Waiting: 65 min

Showcasing our candied gizzards, this bite from our recipe book will make you melt with pleasure!

  • Ingredients

    • 4 large Brussels sprouts
    • 120 g (4 oz) Riopelle cheese in small cubes
    • 2 dried figs, finely diced
    • 2 finely diced dried apricots
    • 2 tbsp. tbsp (30 ml) lightly roasted pine nuts
    • Cream 35%
    • 12 confit duck gizzards
    • Salt and pepper from the mill

  • Preparation

    1. Remove the leaves from the Brussels sprouts, taking care not to break the leaves. Immerse them in ice water for 1 hour. Count one leaf per gizzard.
    2. In a bowl, mix the cheese, dried fruit and pine nuts. Add a few drops of cream to lightly coat the ingredients. Season with salt and pepper, then let sit for 5 minutes.
    3. Drain the Brussels sprouts well.
    4. In a pan over moderate heat, reheat the gizzards for 5 minutes.
    5. Place the cabbage leaves on a plate. Distribute the Riopelle mixture among the cabbage leaves then top with a hot gizzard. Serve immediately!

  • Notes