Gizzard Confit
We have time to confit!
Boiled gizzards are ok, they're soft, I've often made stew with them. But when confited, they melt in your mouth. In this version they're ideal to add to salads, sandwiches, on skewers, sautéed with various flavors or mushrooms. And I'll use the remaining fat for roasts, oven-baked potatoes or soups.
Ingredients
1 tray of gizzards (or gizzards and hearts; mine was 450g)
1 teaspoon coarse salt
1 sprig thyme (or 1/2 teaspoon dried thyme)
2 garlic cloves
oil or duck/chicken fat (to be determined during preparation)
How to prepare gizzard confit
- If you have hearts, leave them whole. Cut the gizzards in half (the two pieces they're made of) by removing the hard part between them, that whitish cartilage that holds them together.
- Mix the gizzards with salt and thyme. Cover with plastic wrap and leave in the refrigerator until the next day.
- The next day, let them come to room temperature, then cover with oil or melted fat (with fat they can be preserved longer). Make sure the fat covers the gizzards by about a finger's width. Also use the narrowest container that can hold them, this way you won't waste fat. The fat remaining from the confit can be used for other dishes (for example oven-baked potatoes, roasts).
- Cover the dish and bake at 120°C (250°F) for 3 hours. Turn off the oven. At the end, preferably let them cool in the oven if you don't need it. But if you need the oven, take the dish out, but leave it covered until completely cooled.
- Store in the refrigerator. When using them, you can heat them in a pan with a little of the oil they were confited in.
