Fresh Salad with Confit Duck Gizzards

Brown the gizzards in their fat for 10 minutes in a pan, then place them on a paper towel.

Trim the ends of the asparagus and peel them lightly. In a pot of boiling water, cook them for 8 minutes at a gentle simmer. Drain and let cool.

Wash and dry the lamb's lettuce.

Peel and slice the onion.

Wash the tomatoes and cut them into wedges.

In a dish, mix the lettuce, the gizzards, the asparagus, the tomatoes, the mozzarella balls, and the onion.

Drizzle with a splash of olive oil and balsamic vinegar.

Finally, season with salt and pepper and serve immediately.