Wild Duck Gizzard, Heart & Liver Salad, Girolles, Pickled Veg, Sage & Black Garlic Crust served

Serves 4

Prep time 20 min Cook time 5 min

  • Prepared gizzards, heart & liver from wild duck
  • Pickled cauliflower & red cabbage
  • Shaved fennel
  • Toasted pumpkin seeds
  • Cleaned girolles
  • Beurre noisette
  • Sage 10 leaves
  • Black garlic – 8 cloves
  • Brioche – ½ loaf
  • 2 tbsp olive oil
  • 5g Ndjua sausage
  • Tomatade 50g

1. Make the sage crust by blitzing together the sage, black garlic and brioche. Add the oil and season. Roll out and bake for five minutes to crisp up slightly.

2. Place the tomotade and Ndjua together in a pan, add a little more oil to let it down and gently warm through.

3. Fry the mushrooms in beurre noisette and then fry the gizzards heart and liver. Bring everything together on the plate and drizzle the tomatade and ndjua dressing over the top.