DUCK OR CHICKEN GIZZARD CONFIT
Taken from "Cook like chef" Episode-Georges Laurier: offal. Source: Foodtv Canada wedsite.
Provided by Lee_tah
Categories Chicken
Time 17m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the garlic bulb in half and put it in a small mixing bowl. In a separate bowl, put the cleaned gizzard and rub in some salt, then rub it with the garlic followed by the thyme. Let the gizzards sit in the refrigerator for approximately 3 hours.
- After this time take them out of the fridge and the marinade and rinse under cold water.
- In a heavy-bottomed pan over a medium-high heat with a slick of duck fat, roast the gizzards for a couple of minutes. Meanwhile, in another saucepan gently heat the remaining duck fat over a medium heat. Slide the gizzards into the duck fat and move the pan to the oven to cook for 2 hours.
- Lift the gizzards from the fat with a slotted spoon and drain any excess fat on paper towels. Slice the gizzards and use them for canapés, garnish on rice or even as a spread on toast.
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Bakir Shah
[email protected]This recipe was a bit too complicated for me, but the gizzards turned out great.
Sanna Ullah
[email protected]I've never had gizzards before, but I thought this recipe was delicious. The gizzards were crispy and flavorful.
Riley the gamer
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The gizzards were cooked perfectly.
Xen Werner
[email protected]I'm not a big fan of gizzards, but I thought this recipe was pretty good. The gizzards were tender and flavorful.
MD Mohiuddin
[email protected]This recipe is a great way to use up leftover gizzards. They're also a good source of protein and iron.
Jc Ayan
[email protected]I love the flavor of the gizzards in this recipe. The vinegar and herbs really bring out their natural flavor.
Jonathan Negron
[email protected]This is a great recipe for a quick and easy weeknight meal. The gizzards are cooked in one pot, so there's minimal cleanup.
faozia fariya
[email protected]I've made this recipe several times, and it's always a hit. The gizzards are always crispy and tender, and the flavor is amazing.
Terry Jones
[email protected]This recipe was a bit too complicated for me, and the gizzards didn't turn out very well.
Rafaqat shahbazz Rafaqat
[email protected]I thought the gizzards were a bit too fatty, but the flavor was good.
Fernando Galvan
[email protected]The gizzards were a bit chewy for my taste, but the flavor was good.
Twenzino Rip
[email protected]This was my first time cooking gizzards, and I was pleasantly surprised. They were much more tender and flavorful than I expected. I will definitely be making this recipe again.
James Donaldson
[email protected]I followed the recipe exactly, and the gizzards turned out perfectly. They were crispy on the outside and tender on the inside. I loved the tangy flavor of the vinegar.
Skye Thompson
[email protected]This duck gizzard confit recipe was an absolute delight! The gizzards were incredibly tender and flavorful, and the crispy skin added a wonderful textural contrast. I served them over a bed of roasted vegetables, and it was a meal that I will definit