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
Ingredients
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2.2 pounds
fresh duck gizzards
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2.2 pounds
duck fat
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1 handful
coarse salt
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3 pieces
garlic cloves
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1 piece
dried laurel
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1 piece
thyme branch
Directions
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Mix gizzards with the coarse salt and let it marinate for 12 hours in the refridgerator.
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Rince the gizzards thoroughly and make sure they are dry thereafter.
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Heat the duck fat in a large pot. Then add the gizzards.
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Add garlic cloves, laurel and thyme to a tea pouch, and add this to the pot.
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Simmer for at least one hour.
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Make sure the gizzards are fully cooked before you let them cool.
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The gizzards can be stored in the refrigerator (covered with grease and protected the air) for up to 2 weeks.
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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.
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