Confit duck gizzards

gésiers de canard confits

What it is

The gizzard is the bird's grinding stomach, a muscle that never rests, which is why salt and slow duck fat are the only route to tenderness. In the South-West it was confited in the same crock as the legs, and the salade landaise is built around the cheapest thing in that crock, not the foie gras sitting above it.

In the kitchen

Scrape off the cold fat, cut each gizzard across into three or four, and warm the slices thirty seconds a side in a dry pan — long enough to render, short enough to stay pink inside. Heated through, they turn to rubber.

Goes with

Frisée Walnut oil Shallot Sherry vinegar Potato Walnut

Same species

Mallard Pekin duck Century egg (pidan) Duck heart Duck confit Stuffed duck neck

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