Salad of duck gizzard comfit, raspberry dressing, Adji Cress, Shiso Purple, Atsina Cress


(For 4 verrines)

  • 120g duck gizzard comfit
  • 80g cooked blanched mange tout beans
  • 120g cooked blanched broccoli 
  • 15g baby spinach leaves
  • 40g sliced red radishes 
  • 80g fresh raspberries sliced into half
  • 60g fresh crushed raspberries
  • 120g ripe avocado (sliced)
  • ½ punnet Adji Cress    
  • ½ punnet Shiso Purple    
  • ½ punnet Atsina Cress  
  • 2 tbsp olive oil  
  • 1 tsp raspberry vinegar 
  • 1 pinch table salt   


For the dressing:

  • Emulsify the crushed raspberries, raspberry vinegar, olive oil and one pinch of salt.

For the salad:

  • Cut the cooked mange tout into 3 and cut the cooked head of broccoli into small pieces.
  • Using a small mixing bowl, fold all the ingredients in the dressing, except the cresses.
  • Cut the cresses into a bowl and fold them all together, use half of it in the salad.
  • Place the salad in a verrine glass, add the rest of the cut cresses on top of each glass and serve.                                                                                       

Additional information:

  • Shiso Purple is packed with biotin and vitamin B6 and pairs very well with Duck.
  • The word “ Verrine” come from the French word “verre" meaning glass.
  • Verrines are very popular in France, it is simply a way of serving food in glasses specially designed for this purpose. 

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