Confit duck gizzards

Confit duck gizzards

By
From
Becasse
Makes
12 gizzards
Photographer
Steve Brown

The gizzard is a small digestive pouch made of a thick muscle found in poultry and game birds. Gizzards can be roasted with the bird, minced and added to a stuffing or combined with the other giblets (heart, liver, kidneys, etc.) to make a ragoût. They are often preserved, especially in duck fat to make a confit.

Ingredients

Quantity Ingredient
6 large duck gizzards, rinsed well to remove any grit
80g Aromatic confit salt
800ml Rendered duck fat
garlic, roughly crushed
thyme

Method

  1. Remove the 2 fleshy muscles from each side of the gizzard and trim off any sinew – you should end up with 12 pieces. Put them into a bowl and toss with the aromatic salt. Cover with cling film and refrigerate for 2 hours to marinate.
  2. Preheat your oven to 110°C. Wash away the salt and pat the gizzards thoroughly dry.
  3. Melt the rendered duck fat in a small braising pan and heat to around 85°C. Add the garlic and thyme and then add the gizzards, making sure they are completely submerged in the fat. Cover with a piece of greaseproof paper cut to the size of the dish. Cook in the oven for 3 hours, being careful not to let the temperature increase or the gizzards will toughen and shrink. Keep the confit gizzards submerged in the fat. Cover tightly and keep in the fridge for up to 1 month.
Tags:
restaurant
Becasse
Justin
North
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