Ingredients
Check off ingredients as you go
- 900g (2 lbs) poultry gizzards (preferably duck, goose or turkey)
- 900g (2 lbs) duck or goose fat
- a few bay leaves
- a few sprigs of thyme
Preparing the Confit Gizzards
Rinse and clean the gizzards, removing the small white membrane and any small impurities.
In a saucepan, melt the fat then add the aromatics and gizzards (they must be covered with fat to confit properly). Heat until simmering and continue cooking, covered, for 1h30 (a knife tip should come out easily; if not, continue cooking a bit longer). Drain the gizzards, and they’re ready!
You can serve these gizzards as is or pan-fry them for a few moments, accompanied by sautéed potatoes or in a beautiful Southwest-style salad.