Gizzard confit – Gésiers confits

Atsuko

May 13, 2024

Comments

Atsuko

Founder of @Umami Sans Frontières

In France, duck confit (Confit de canard) is sold in cans and bottles, and after eating the duck meat inside, about half of the duck fat remains. It would be a waste to throw it away, so you can reuse it another day to stir-fry meat or vegetables, but the gizzard confit, which has been slowly simmered to give it a salty and umami flavor, is a must-try dish.

Expense

💵 💵

Preparation

10 mins

Baking time

120 mins

Rest time

Ingredients

1 Portions

Metric Imperial

500 g

Gizzard
500 ml

An appropriate amount of duck fat (graisse de canard) or olive oil (approx.)
3

Cloves of garlic
2

bay leaves
1

Appropriate amount of your favorite herbs such as rosemary and thyme
3

Teaspoons Coarse salt or salt

Cooking time: Approximately 1.5 to 2 hours *Excluding time spent overnight in the refrigerator.

Ingredients:

Gizzard 500g
An appropriate amount of duck fat (graisse de canard) or olive oil (approx. 500ml)
2-3 cloves of garlic
1 to 2 bay leaves
Appropriate amount of your favorite herbs such as rosemary and thyme
Coarse salt or salt 2-3 teaspoons

*Duck fat (graisse de canard)

How to make it:

1/ Put crushed gizzard, coarse salt, bay leaves, and rosemary (your favorite herbs) into a plastic bag, mix well, and leave in the refrigerator overnight.

2/ The next day, carefully remove the salt and moisture from the gizzard using kitchen paper.

3/ Heat duck fat (olive oil) in a pot, then add gizzard, your favorite herbs, and peeled garlic.

4/ When it starts to simmer, lower the heat to low, cover with a lid (leave a little gap), and simmer for 1 hour.
5/ Check the softness, and if it is hard, simmer it further (30 minutes to 1 hour). When the gizzard becomes soft, turn off the heat and let it cool.

6/ *If you do not use it immediately, store it in a glass container with a lid in the refrigerator. (Can be stored for about 2 weeks

★It may take some time, but if you simmer it slowly, the saltiness and flavor will come out well.
★You can get a more French flavor by using graisse de canard (duck fat), but you can also make it delicious with olive oil.
★You can also use it as a snack with alcohol! You can enjoy a completely different taste from the Japanese yakitori gizzard.
★French supermarkets sell simple packs of sliced gizzard confit, which are very convenient as they can be added to salads and quiches, but unfortunately I live in Germany and Japan where I currently live. Since I can’t find any at the moment, I’m making gizzard confit and using it in various dishes.