by Mettch
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Mettch's Notes:
Expand2.2 pounds fresh duck gizzards Ask a question about this ingredient
2.2 pounds duck fat Ask a question about this ingredient
1 handful coarse salt Ask a question about this ingredient
3 pieces garlic cloves Ask a question about this ingredient
Mix gizzards with the coarse salt and let it marinate for 12 hours in the refridgerator.
Ask a question about this stepRince the gizzards thoroughly and make sure they are dry thereafter.
Ask a question about this stepHeat the duck fat in a large pot. Then add the gizzards.
Ask a question about this stepAdd garlic cloves, laurel and thyme to a tea pouch, and add this to the pot.
Ask a question about this stepSimmer for at least one hour.
Ask a question about this stepMake sure the gizzards are fully cooked before you let them cool.
Ask a question about this stepThe gizzards can be stored in the refrigerator (covered with grease and protected the air) for up to 2 weeks.
Ask a question about this stepBefore eating, heat them up in a pan for 4 to 5 minutes. They go extremely well with a crisp salad in a light vinaigrette. This time I served them with potatoes in a basil pesto as well.
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Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
