Difficulty: Level 2 (Intermediate)
Peel and wash the baby turnips. If very small, leave whole; otherwise, halve or quarter them for even cooking.
In a sauté pan, heat the butter and oil over medium heat. Add turnips and lightly brown. Cover and simmer gently for 15 minutes until tender.
Trim fat from confit duck gizzards and slice thinly.
Uncover the pan, add gizzard slices to the turnips, and cook uncovered for 5 more minutes, stirring frequently.
Season with salt and pepper just before serving. Enjoy piping hot.
Pair with a refreshing Côtes-de-Saint-Mont rosé for the perfect match.
