1. Prepare: Wash and pat dry the duck gizzards, then set them aside.

2. Slice: Cut the carrots into thin strips, slice the leeks lengthwise into 1-inch pieces, and peel, seed, and cube the pears into 1/4-inch pieces.

3. Boil: Bring 1 quart of water to a boil in a large pot and add 1 tablespoon of salt.

4. Blanch: Place the sliced carrots into the boiling water for exactly 1 minute.

5. Marinate: Scoop the carrots out into a small mixing bowl using a slotted spoon and, while still warm, stir in the red wine vinegar, oregano, 1 teaspoon of salt, and poppy seeds. Let them cool on the counter in this liquid.

6. Sauté: Heat 2 tablespoons of virgin olive oil in a sauté pan over medium heat, keeping the other 3 tablespoons reserved for later. Cook the leeks for 5 to 6 minutes.

7. Simmer: Add the sugar and sweet sherry to the pan and simmer until all the liquid has evaporated, about 4 to 5 minutes, then remove from heat.

8. Whisk: Combine the Dijon mustard, sherry vinegar, and 1/4 cup of extra virgin olive oil in a separate mixing bowl until smooth.

9. Mix: Stir the cubed Comice pears directly into the mustard dressing mixture.

10. Heat: Warm the remaining 3 tablespoons of virgin olive oil in a separate pan until hot and shimmering.

11. Cook: Place the duck gizzards into the hot pan and sauté, stirring constantly until cooked completely through, about 7 to 8 minutes.

12. Assemble: Dress the dry mizuna greens with the pear-mustard mixture and place a portion in the center of 4 plates. Sprinkle the brined carrots around the greens and arrange neat piles of the sautéed leeks on each plate.

13. Serve: Divide the hot duck gizzards evenly over the salads and serve immediately.

14. Enjoy: Take your time with the prep. Be proud of yourself!