Comments on: Shiver me Gizzards! Salade de Gésiers

By: courtney aka glamah

courtney aka glamah — Wed, 21 Apr 2010 15:41:56 +0000

Confited Gizzards! Love this.

By: Robert

Robert — Thu, 08 Apr 2010 00:57:46 +0000

Everything was going along just kinda “well, yumm , yeah, that looks pretty good” and then Wham, the duck fat hits the frying pan and this stuff turns into gold. OMG. Us country boys aint even heard of anything like this. Mostly because we dislike the French for so many reasons. And then they cook something like THHIIISSSSS.

I am a changed man, thanks

By: katiek

katiek — Wed, 17 Mar 2010 23:15:46 +0000

Gizzards and giblets are so in! I have a delicious paste with giblet ragu the other day. love live cheap cuts of meats!

By: HankShaw

HankShaw — Tue, 02 Mar 2010 16:56:00 +0000

Lovely post! I cook with duck livers and gizzards all the time, and I too confit them more often than not. I use a slightly different method: After marinating them overnight, I rinse and dry the gizzards and put them into a vacuum bag. I smear them all over with duck fat and seal the bag, then cook at about 160-180 degrees — steaming but not a simmer — for 4-6 hours. Slice thin and add to a saute of chanterelles, shallots and fresh thyme!

This method requires less fat and results in a luscious gizzard that can still be sliced thin.

At any rate, those are my $0.02.

By: admin

admin — Fri, 26 Feb 2010 15:43:59 +0000

Lo – interesting you should mention giblets. Before we confit’d our gizzards we were researching them in our 1963 edition of Larousse Gastronomique and found that the terminology is something of a Venn-diagram with gizzards being giblets but not all giblets being gizzards. The culinary term giblets, apparently, refers to the heart, liver, kidneys, gizzards, neck, and feet of an animal, almost always poultry that are cut off during butchering. If you want to be really specific, neck and feet shouldn’t be classed as giblets since giblets are, strictly, viscera, or soft internal organs, that are captured during “evisceration” or gutting. I’ve never tried curried giblets, but I definitely like the idea, and it reminds me of the “Bombay liver” that we often order at our favorite Indian restaurant.

By: lo

lo — Fri, 26 Feb 2010 03:32:37 +0000

Oh, gosh. That gave my smiling muscles a workout. And got me thinking about gizzards again after a very long hiatus. My mom always called them “giblets”… and she curried them. It’s the only way I’ve ever known a gizzard. But, bathing them in duck fat has GOT to beat out mom’s recipe a hundred times over. I’m practically drowning in drool.

By: Marc @ NoRecipes

Marc @ NoRecipes — Thu, 25 Feb 2010 05:02:35 +0000

I had some deep friend gizzards at Northern Spy the other day and I’m infatuated with them. Love the fancy name for this dish and that you used a pound of duck fat for the confit (I just confited some wagyu beef cheeks in an equally egregious amount of beef fat).

By: Joie de vivre

Joie de vivre — Wed, 24 Feb 2010 17:03:01 +0000

I am so excited to read this! I’ve made a spaghetti sauce with chicken hearts and livers before and the hearts had such a chewy texture that we’ve been reluctant to try other interesting parts of the chicken. The fact that you are having them in a salad would suggest that they can stand up on their own. I’m very intrigued. Beautiful photos and as usual, awesome writing.

By: Maria

Maria — Tue, 23 Feb 2010 21:39:06 +0000

Love the intro! This salad looks amazing and as a gizzard, liver and most everything else fan, I would really, really enjoy it.

By: Tracy (Amuse-bouche for Two)

Tracy (Amuse-bouche for Two) — Tue, 23 Feb 2010 20:25:36 +0000

Oh, this would go over very well at sunday supper. So beautiful, your plate. I just want to eat every last bit.