-
1
Clean the gizzards thoroughly, removing the tough inner membrane. Cut into thick slices. Submerge completely in duck fat in a deep, heavy pan. Hold the fat at 80–85 °C — use a thermometer; the fat must never simmer. Confit for 2–3 hours. The gizzards are ready when they yield easily to a knife yet retain a slightly chewy resistance.
-
2
Lift the gizzards from the fat and drain well. Heat a heavy pan until very hot. Add the gizzards in a single layer with no additional fat. Sear until the exterior is deeply golden and crispy. This step is where the dish lives or dies: without it, the defining crispy-soft textural contrast is lost and the plate becomes monotonous.
-
3
In the same pan, render the magret fumé lardons over moderate heat until they have crisped in their own fat. Remove and set aside, leaving the rendered fat in the pan.
-
4
Toast the Périgord walnuts in a dry pan over medium heat, turning frequently, until they are fragrant and lightly coloured. Remove immediately.
-
5
Deglaze the gizzard pan with the sherry vinegar, scraping up any residue. Remove from heat and whisk in the walnut oil and the sliced shallot. The dressing must be used warm — it should feel hot to the back of a clean hand held near the surface.
-
6
Arrange the frisée in four wide bowls or plates. Scatter over the seared gizzards, crisped lardons and toasted walnuts. Pour the warm vinaigrette over immediately. The frisée should wilt only slightly at its edges while retaining crispness at its centre — the correct result is visible within thirty seconds of dressing.
-
7
If including the poached egg, lower each egg into barely trembling water and poach for 4 minutes exactly, so the yolk remains fully liquid. Place one egg on each dressed salad; the yolk, when broken, enriches the dressing further. The egg is ready when the white is just set and opaque but the yolk moves freely beneath it.