4 Serves
93 Mins
Thoroughly wash the lettuce and pat dry using kitchen towels.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
31 µg / 2.4 µgFolate
458 µg / 400 µgCalcium
44 mg / 1,300 mgIron
18 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
216 mg / 1,250 mgPotassium
623 mg / 4,700 mgSodium
378 mg / 2,300 mgZinc
2 mg / 11 mgCopper
4 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
3 g / 20 gCholesterol
292 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Using a chefs knife and cutting board, chop the tomatoes, onions, and cucumbers into bite-sized pieces.
In a mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the vinaigrette.
In a frying pan, gently warm the duck gizzards over low heat until they are heated through and slightly crisp.
Combine the prepared vegetables in a large bowl, add the warm gizzards, drizzle with the vinaigrette, and toss gently to coat.
7
g52
g12
g
