Confit of Duck Gizzards from The Cooking of South West France by Paula Wolfert
“Have you ever noticed how in most families only one person really likes gizzards?” André Daguin, the famous Gascon chef, asked me as he was cutting up ducks in his restaurant kitchen. I nodded,...
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Ingredients
- 2 teaspoons coarse kosher salt
- 1 teaspoon minced fresh garlic
- 1½ pounds large fresh duck gizzards (If using thawed frozen, see Note below)
- 4 cups rendered duck fat or rendered goose fat
- 1½ teaspoons lightly crushed black peppercorns
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