Confit of Gizzards

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
Prep time: 
15 minutes, plus 1 day of fridge time
Cook time: 
3 hours
Total time: 
A little over 3 hours, not inculding fridge time
  • Raghavan Iyer: The Key 3

    Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.

Top Recipes

Your roast isn't finished until it's under this classic pan sauce

A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.