• 1 or so lbs. duck gizzards (Asian supermarkets will have them, probably in the frozen food section)—more is fine, but you’ll need more… shopping list
  • Melted duck or goose fat or butter. You can purchase goose fat at Bristol farms; you can save duck fat from roasting duck legs (also available at Asian supermarkets; I usually get them on the same trip and make them first, to render the fat). You may supplement either one with butter if you need more to cover the gizzards. vegetable oil will not do. You will need enough to cover the gizzards in… shopping list
  • A small high casserole; I also use a loaf pan. shopping list

How to make it

  • Toss the gizzards with salt and let them sit in the refrigerator) at least an hour. They will smell very ‘ducky’; don’t worry about it.
  • Drain, pat dry, and arrange them compactly in your baking receptacle of choice. Pour your fat of choice over them. They must be covered entirely.
  • Place in your oven and bake at very low heat until they are tender. Really tender. I start them at 250º until they just start to give off tiny bubbles, then I turn it down to 220º, and lower if necessary. Sometimes they contort as they cook, and surface above the fat; in this case, see what you can do with a fork to tile them compactly again. Do not let them fry!
  • To be as tender and luscious as you remember, they must not come to a ‘boil’. This may take as long as 3 hours, or as little as 1½ hours. They do not need tending, but they require monitoring. When tender, remove them from the fat and drain on paper toweling. The fat may be poured into a jar, chilled, and frozen for subsequent use. For the salad itself, butter lettuce or spring mix with vinaigrette, and Bernard will be very impressed.

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