Ingredients
Check off ingredients as you go
- 900 g (2 lb) poultry gizzards (preferably duck, goose or turkey)
- 900 g (2 lb) duck or goose fat
- a few bay leaves
- a few sprigs of thyme
Making the confit gizzards
Rinse and clean the gizzards, removing the thin white membrane and any little impurities.
In a saucepan, melt the fat, then add the herbs and the gizzards (they must be fully covered in fat to confit). Heat until barely simmering, then cover and cook for 1 hour 30 minutes (the tip of a knife should slide out easily; if not, keep cooking a little longer). Drain the gizzards, and that’s it!
You can serve these gizzards as they are or pan-fry them for a few moments, alongside sautéed potatoes or in a lovely Southwest French salad.