Duck Or Chicken Gizzard Confit Recipes

CHICKEN CONFIT

Steps:

• Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the chicken in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.
• Preheat the oven to 200 degrees F.
• Remove the chicken from the refrigerator. Remove the garlic, bay leaves, thyme, and chicken fat and reserve. Rinse the chicken with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.
• Put the reserved garlic, bay leaves, thyme, and chicken fat in the bottom of an enameled cast iron pot. Sprinkle evenly with the peppercorns and salt. Lay the chicken on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
• Remove the chicken from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat so that there is a 1/4-inch layer of fat on top. The chicken confit can be stored in the refrigerator for up to 1 month.
• The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of chicken taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry veal.

KASHA VARNISHKES WITH CONFIT OF GIZZARDS

Steps:

• Heat oven to 225 degrees. Clean the gizzards, then cut them into 1/2-inch dice. Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover. Bring to a simmer, cover the pot, and then transfer it to the oven's center rack. Bake, covered, for 2 to 3 hours, until tender and chewy but not browned. The gizzard confit can be left to cool and then refrigerated in its fat until serving.
• Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth. Bring the remaining broth to a boil. Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts. Pour the hot broth into the skillet. Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
• In a sauté pan, heat 2 tablespoons of the duck fat over medium-high heat. Add the onions and the mushrooms and sauté, stirring occasionally, until the onions are golden, about 5 minutes. Add the gizzards and cook until warmed through. Season with salt and pepper. Mix with the kasha and cooked noodles and sprinkle with the parsley.

DUCK OR CHICKEN GIZZARD CONFIT

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.

MESCLUN SALAD WITH CONFIT DUCK GIZZARDS AND MORELS

Steps:

• Make vinaigrette:
• Whisk together shallot, vinegar, mustard, salt, and pepper to taste in a small bowl. Add oil in a slow stream, whisking until combined. Let dressing stand 15 minutes (for flavors to develop).
• Make salad:
• Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until just smoking, then sauté gizzards, stirring, until lightly browned, 2 to 3 minutes. Transfer to a bowl and season with salt and pepper. Whisk dressing, then pour half over gizzards, tossing to coat.
• Heat remaining tablespoon oil in skillet over high heat until hot but not smoking, then sauté morels, stirring, until lightly browned and tender, 3 to 4 minutes. Season with salt and pepper and add to gizzards, tossing to combine.
• Whisk remaining dressing, then pour over mesclun in a large bowl, tossing to coat.
• Divide mesclun among 6 plates and top with gizzards and morels.