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Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.

Confit of Gizzards

 
 

Jennifer McLagan

Ingredients
  • 10 1/2 ounces / 300 g gizzards, prepared
  • 1 1/2 tablespoons / 3/4 ounce / 20 g confit salt
  • 1 clove garlic
  • Melted duck fat or lard

Instructions

  1. Sprinkle the gizzard halves with the salt, turning to coat. Cover and refrigerate for 1 day.
  2. Preheat the oven to 200°F / 100°C.
  3. Rinse the gizzards to remove the excess seasoning mixture and pat dry. Place them in a small, heavy flameproof casserole or Dutch oven and add the garlic clove and just enough fat to cover the gizzards. Place the pan over medium heat, and when you see the first bubble in the fat, remove the pan from the heat and transfer to the oven. Cook, uncovered, until the gizzards are very tender, about 3 hours.
  4. Using a slotted spoon, transfer the gizzards to a sieve placed over a bowl and let cool. Strain the fat into a large measuring cup and let stand for about 10 minutes so the cooking juices sink to the bottom.
  5. Place the gizzards in a clean container and then pour enough of the fat over to cover them completely. Discard any cooking juices at the bottom of the measuring cup, and reserve any extra fat for another use.

Reprinted with permission from Odd Bits: How to Cook the Rest of the Animal by Jennifer McLagan, copyright© 2011. Published by Ten Speed Press, a division of Random House, Inc.

Categories: 
Poultry
Tags: 
confit

Jennifer McLagan has presented at the Food & Wine Classic in Aspen, the Melbourne Food and Wine Festival Master Class Series and the Epicurean Classic in Michigan. Her writing has appeared in Fine Cooking, Food & Drink, The Country Grapevine and The Niagara Grapevine. She is the author of Bones, which won the James Beard award for Best Single Subject Cookbook; Fat, which won the James Beard award for Best Single Subject Cookbook and was named Cookbook of the Year by the Beard Foundation; and Odd Bits.

  • Adobo: The ultimate Filipino comfort food

    When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.

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