Difficulty:[usr 2 ]
Peel and wash the turnips. If they are very small, leave them whole, otherwise cut them in half or in quarters.
In a sauté pan, heat the butter and oil over medium heat. Add the turnips and leave to brown very slightly. Cover and cook gently for 15 minutes.
Remove the fat around the confit duck gizzards, then slice them finely.
Remove the lid from the sauté pan, add the gizzard strips to the small turnips, cook for another 5 minutes uncovered, stirring often.
At the very end, season with salt and pepper.
Enjoy very hot.
Serve with a Côtes-de-Saint-Mont rosé.
