Confit of Duck Gizzards

By • January 21, 2010 • 0 Comments


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Author Notes: I have come across this odd part many a time during childhood vacations in south-east France, however I did not know its proper Danish name until very recently (the proper Danish term would be 'kråse'). But that does not matter really, because they are so delicious. In fact I would argue that anything that has been slowly cooked in its own fat is going to be simply delicious. Mettch

Serves 8

  • 2.2 pounds fresh duck gizzards
  • 2.2 pounds duck fat
  • 1 handful coarse salt
  • 3 pieces garlic cloves
  • 1 piece dried laurel
  • 1 piece thyme branch
  1. Mix gizzards with the coarse salt and let it marinate for 12 hours in the refridgerator.
  2. Rince the gizzards thoroughly and make sure they are dry thereafter.
  3. Heat the duck fat in a large pot. Then add the gizzards.
  4. Add garlic cloves, laurel and thyme to a tea pouch, and add this to the pot.
  5. Simmer for at least one hour.
  6. Make sure the gizzards are fully cooked before you let them cool.
  7. The gizzards can be stored in the refrigerator (covered with grease and protected the air) for up to 2 weeks.
  8. Before eating, heat them up in a pan for 4 to 5 minutes. They go extremely well with a crisp salad in a light vinaigrette. This time I served them with potatoes in a basil pesto as well.

Tags: confit, french, gizzards

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