Frisée salad with gizzard confit and lentils from Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication (page 36) by Jean-Georges Vongerichten and Mark Bittman

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Notes about this recipe

  • wodtke on January 15, 2016

    Although this recipe looks challenging, it isn't really hard, and the results are delicious. Strongly recommended for ambitious cooks. Bittman and Vongerichten think their recipe feeds 4, but not in our house. (I made the confit in the oven to maintain the 190 degree F required, rather than trying to constantly adjust temp on the cooktop. Worked perfectly.)

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