Duck gizzards in confit

The gizzard is a muscular part of the stomach of birds. This organ mainly allows them to crush hard foods.

The “confit” technique is a traditional method of preserving duck meat by cooking it in fat.

Feeding corn gives the meat an incomparable juiciness, cooking this meat in duck fat, with a high content of unsaturated fats, gives the candied gizzard a genuine flavor and a naturally very long shelf life.

Preparation: Open the can and remove the gizzards. Duck gizzards have many possibilities and are generally used cut into slices to accompany salads, vegetables, rice, and pizzas.