Delicious Duck Gizzard Confit Recipe for Food Lovers
Are you feeling adventurous in the kitchen? Do you want to try something new and exciting? Allow me to introduce you to the world of duck or chicken gizzard confit.
Now, I know what you’re thinking. Gizzards? Confit? What is happening here? But hear me out. This dish may be lesser-known, but it’s truly a hidden gem of French cuisine that deserves a spot on your plate.
For those unfamiliar with confit, it’s a method of cooking meat in fat at low temperatures. This process results in tender, juicy meat that falls apart with every bite. And when it comes to gizzards, duck or chicken, this technique enhances their unique texture and flavor in a way that you won’t find with any other ingredient.
Even Michelin-starred restaurants have picked up on the appeal of gizzard confit as a sought-after delicacy. But don’t let that intimidate you! This recipe is simple and straightforward, requiring only a handful of ingredients and some patience while the gizzards slowly cook to perfection.
Trust me on this – once you experience the rich and savory taste of these confit gizzards, you’ll understand why they’re worth trying at home. So let’s dive into this recipe together and discover a whole new world of flavors.
Why You’ll Love This Recipe
This recipe for Duck or Chicken Gizzard Confit is unlike any other recipe out there. It’s unique, flavorful and perfect for anyone looking to try something new. Don’t just take my word for it – once you taste this dish you’ll understand why it’s become a favorite among Michelin star chefs.
The confit process results in tender, melt in your mouth meat that’s packed with flavor. Using either duck or chicken gizzards adds a subtle gaminess to the dish that pairs perfectly with the aromatic thyme and garlic. The duck fat used in the confit not only brings richness to the dish but also ensures that the meat is cooked evenly and thoroughly.
Whether you’re hosting a dinner party or simply want to indulge in something special at home, this Duck or Chicken Gizzard Confit recipe is guaranteed to impress. It’s perfect for those who are looking to expand their palate and try a new protein. Trust me, once you’ve tried this recipe, you’ll be itching to experiment with more unusual cuts of meat.
Moreover, this recipe provides a great opportunity to use ingredients that you may already have on hand- some kosher salt, black pepper, fresh thyme, bulb of garlic, and duck fat are all available in local supermarkets. You can also make substitutions of your own- bay leaves, chopped rosemary or even butter can all work in lieu of chicken gizzards. Make it your own!
So what are you waiting for? Give this Duck or Chicken Gizzard Confit recipe a try! You won’t be disappointed by its complex flavor profile and remarkable tenderness. It’s time to step out of your comfort zone with this game-changing dish – trust me, your taste buds will thank you.
- 2 lbs chicken gizzards or duck gizzards
- 1 handful fresh thyme
- 1 bulb of garlic, crushed
- kosher salt
- black pepper
- duck fat: enough to cover the gizzards (Alternatively, use confit (duck) fat)
- 2 bay leaves
In order to make this recipe you will need a handful of ingredients that are relatively easy to find! First and foremost, you will need either chicken gizzards or duck gizzards. These can typically be found at your local grocery store or butcher. Other than that, you will need fresh thyme, a bulb of garlic (crushed), kosher salt, black pepper, duck fat (or confit duck fat) and bay leaves. This may sound like a lot of ingredients for a single dish but don’t fret! Each one enhances the flavor and complexity of the dish in its own unique way.
The Recipe How-To
Preparing the Gizzards
First, clean the chicken or duck gizzards by removing any fat or membrane from the outside. Next, generously season with about a teaspoon of kosher salt and some freshly ground black pepper, along with a handful of fresh thyme and a whole bulb of garlic, peeled and smashed.
Place the gizzards in a shallow baking dish or ovenproof Dutch oven just large enough to hold them in a single layer.
Confiting the Gizzards
Add enough rendered duck fat to fully cover the gizzards in the dish. For about 2 pounds of gizzards, you’ll need approximately 2-2 1/2 cups of fat liquid (1 part rendered duck fat to 1 1/2 parts water). Add a few bay leaves on top.
Cover tightly with aluminum foil or a tight-fitting lid and transfer to an oven preheated to 200°F. Cook for about 5 hours, until the gizzards are soft but not falling apart.
Once done, let cool to room temperature in the fat liquid for easier removal. Remove from the dish using a slotted spoon and transfer to another container. Reserve the flavorful fat for future use.
Finishing the Gizzard Confit
At this point, you can refrigerate your confit gizzards in their strained liquid for up to two weeks before using, or freeze them for longer storage.
To serve, reheat briefly in their aromatic fat over medium heat, then pan-fry or grill until slightly charred and crispy on both sides. I love using them as a topping for salads or tacos!
Enjoy your homemade gizzard confit that is comparable to those found at Michelin-starred restaurants!
Substitutions and Variations
If you don’t have duck fat on hand, don’t worry – you can make this recipe with any type of animal fat. Lard, beef fat or even coconut oil will work just as well. You can also use chicken legs instead of gizzards if you prefer dark meat.
For a twist on the classic recipe, try making a gizzard salad. Simply arrange the confit gizzards on top of a bed of greens and drizzle them with a homemade vinaigrette. Add some green beans or roasted potatoes for a complete and satisfying meal.
If you’re feeling adventurous, try making some gizzard tacos with your leftovers. Top your tortillas with shredded lettuce, diced tomatoes, and chunks of confit gizzards. Drizzle some salsa and sour cream on top for an unforgettable taste experience.
For sous vide enthusiasts, you can also cook duck legs or breasts sous vide style for added tenderness and flavor. Combine them with the confit gizzards for a Michelin star-worthy dish that will impress any guest.
Although not traditional, cooked chicken giblets or quail gizzard can also be substituted if you don’t have access to duck or chicken gizzards. The flavor won’t be the same as with duck or chicken gizzard confit recipe, but it will still be a delicious dish in its own right.
The possibilities are endless when it comes to variations and substitutions in this recipe – let your creativity run wild!
Serving and Pairing
Alright, now that you’ve got your duck or chicken gizzard confit ready, it’s time to dig in. But first, let’s talk about how to serve and pair this delightful dish.
One classic way to serve gizzard confit is on a green salad- the slightly chewy texture of the gizzards pairs perfectly with the crunch of fresh greens. Try mixing in some boiled green beans or boiled potatoes to give your salad some heft, and drizzle a little mustard vinaigrette on top for a tangy kick.
If you’re looking for something more substantial than a salad, you can also stuff your gizzards into tacos. Warm up some small corn tortillas in a dry skillet, then fill each one with a few pieces of gizzard confit, some chopped onion and cilantro, and maybe a squeeze of lime juice if you’re feeling zesty.
Finally, if you’re feeling fancy, try serving your gizzards alongside other decadent French-style dishes. A leg of duck confit or a seared duck breast would be a natural pairing- after all, they both feature rich, delicious duck meat. Some sautéed mushrooms and roasted fingerling potatoes would also make excellent additions to round out the meal.
No matter how you choose to serve it, this duck or chicken gizzard confit is sure to impress. And with its tender meat and flavorful spices, it’s no wonder why this dish is a Michelin star favorite.
Make-Ahead, Storing and Reheating
Making this gizzard confit recipe ahead of time is a great idea because the flavors will become richer and more intense once it has been refrigerated. To store, let the confit cool to room temperature and then transfer it to an airtight container or sealable plastic bag with the duck fat liquid.
It’s important to note that the confit will last for up to two weeks if stored properly in the refrigerator. If you’d like to freeze it, just remove the gizzards from the fat liquid, place them in a freezer-safe container or bag and freeze for up to three months.
Reheating the confit is simple. Just place the gizzards (with their fat liquid) in a small saucepan over low heat until they reach your desired temperature. Don’t rush the process by increasing the heat as this will likely cause them to lose their tenderness.
You can also use sous-vide techniques to reheat your gizzards. Simply place them in a vacuum-sealed bag and submerge them in a pot of hot water until they have reached serving temperature.
To enjoy even more delicious meals with this dish, gizzard confit can be used to make tacos or salads with greens, fresh vegetables like green beans, or any protein you prefer such as cooked chicken giblets, leg confit, duck breast or other duck giblets. Whatever way you choose, you can still achieve Michelin star-level fine dining at home!
Tips for Perfect Results
If you want your duck or chicken gizzard confit to be impeccable, then I’ve some practical tips for you.
First and foremost, the quality of the duck fat and the gizzards is crucial. Therefore, it’s essential to get premium quality ingredients for this recipe. Always choose fresh and organic chicken gizzards or duck gizzards packed in vacuum-sealed containers. Also, ensure that your duck fat is from a reputable source.
One common mistake many people make while preparing confit gizzards is not letting them cool down before slicing. It’s essential to wait until they’re chilled before cutting them into uniform pieces. Otherwise, you risk damaging their texture and flavor.
Another tip for getting the perfect confit gizzards: don’t rush it! Although it takes some time to complete this recipe, don’t try to speed up the process by increasing the heat or leaving out any of the steps. Patience is key to get that tender and succulent texture.
Lastly, when reheating the dish, always do so on low heat to retain the softness of the meat. You can use a sous vide machine or a low-heat oven to get the best results without overcooking them.
By following these simple tips, you’ll surely end up with perfectly cooked duck or chicken gizzard confit every time!
Now that you have read through the ingredient list and recipe how-to for Duck or Chicken Gizzard Confit, you may have a few questions about this dish. Fear not, as I have compiled a list of frequently asked questions that will help clarify any doubts you may have. From substitutions to serving suggestions and storage tips, these FAQs are intended to ensure a seamless cooking experience for all levels of home chefs. So, let’s get started with these commonly asked questions about gizzard confit.
What meats are good for confit?
Confit is commonly associated with birds, specifically duck and goose. However, a variety of meats can be used to make confit aside from poultry, such as turkey, chicken, pork, bacon, salmon, lamb, and beef. Rabbit is another popular meat that can be used in confit. The options are quite versatile, allowing for a range of flavors and textures in any dish.
Can you overcook duck confit?
When preparing slow-cooked confit duck, it’s important to achieve the perfect balance between tender, juicy meat and crispy, flavourful skin. To ensure optimal results, the duck is submerged in duck fat during the cooking process. This method makes it difficult to overcook the meat, but it’s still essential to monitor the progress and avoid letting it cook for too long. If the meat starts to fall off the bone, that’s a sign that it’s becoming too dry and should be removed from the heat.
How long does duck confit?
To achieve a tender and flavorful Duck Confit, it should be covered and cooked in a preheated oven for about 3 hours until the meat easily falls off the bone. After cooking, it’s best to let it rest for an hour at room temperature while still covered. To store the Duck Confit for later use, you can cover it and store it in duck fat in the refrigerator for up to one month. This way, you can enjoy this delicious dish at any time without worrying about it losing its flavors or texture.
What is the confit in duck confit?
Welcome to the world of French cuisine! Today, we’re going to delve into the art of Duck Confit, a classic and sophisticated bistro dish in France. To create it, we’ll be employing the traditional approach of slow-cooking duck legs in their own fat until they become deliciously tender. Afterward, they will be finished off in a hot pan or oven to crisp the skin to a paper-thin texture. This will make the dish even more delectable! Are you ready to get your apron on and begin cooking?
I hope that after reading through this recipe article, you are feeling inspired to try your hand at making duck or chicken gizzard confit. Not only is this dish a staple in French cuisine, but it’s also a great way to use different parts of the bird that may otherwise go to waste.
By simply combining the gizzards with some kosher salt, black pepper, fresh thyme, and duck fat, you’ll end up with a melt-in-your-mouth delicacy that can be served in salads, as tacos or just enjoyed on their own. And with the various substitutions and variations you can make to the recipe, there’s something for everyone’s taste buds.
So why not get cooking and experience the rich flavor of this Michelin star-worthy dish in the comfort of your own home? Trust me when I say that once you give this recipe a try, you’ll never look back. Bon appétit!
Duck or Chicken Gizzard Confit Recipe
- 500 g duck gizzards or 500 g chicken gizzards
- 1 1/2 liters duck fat, liquid
- 1 bulb of garlic
- 50 g fresh thyme, cleaned and chopped
- black pepper
- kosher salt
- 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.
Your Own Notes
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Chloe is passionate about creating unique dishes that draw on the flavors of her favorite cultures. She loves experimenting with new ingredients and pushing the boundaries of traditional recipes. Her enthusiasm for cooking is infectious, and she is always eager to share her creations with friends and family.