This recipe is translated from Cookpad France. See original: 
☆Poêlée Périgourdine☆
☆Poêlée Périgourdine☆ 
Cooking Instructions
- 1
Peel the potatoes and steam them with the green beans for 10 minutes. They should still be slightly crisp.
- 2
In a nonstick skillet, sauté the duck gizzards with the sliced onion and chopped garlic. Set aside.
- 3
In the same skillet, sauté the potatoes (cut in half beforehand) until golden brown. Add the green beans and mix well. Add the gizzards and cook everything together for 10 minutes. Season with salt and pepper, drizzle with olive oil, and sprinkle with chopped parsley.
- 4
Serve immediately.
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