Heart Of The House

Chicken Gizzards Salad (Salade de Gésiers)

Max has been hankering for gizzards for sometime but I haven’t had much luck finding them until a couple of weeks ago.   Gizzards are tough muscle meat and need to be cooked slowly at low temperature until tender.  Here is the recipe I used to make him a salade de gésiers.


Step 1 – Cooking the gizzards in duck fat (Gizzards Confit)

Method:

Put the gizzards into a casserole and cover with duck fat.  Cook on the lowest possible heat for about 2 hours, until tender.

If not using immediately, you can store in a sterilised jar covered with duck fat and refrigerate.

Step 2 – Preparing the salad

Method:

  1. Remove the gizzards from the duck fat.  Slice the gizzards thinly.
  2. Heat a little duck fat in a frying pan over a medium heat and toss in the hot fat until brown at the edges.  Season with salt & pepper.
  3. Add to your salad and drizzle with a dressing.

(recipe source:  Forgotten skills of cooking by Darina Allen)

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