Comments on: Shiver me Gizzards! Salade de Gésiers

By: Jonny & Amy

Jonny & Amy — Sun, 22 Jan 2012 17:41:26 +0000

hi and thanks for your comment! funny you should ask what else to do w/ raw gizzards. do what we’re actually about to do for dinner tonight – batter and fry them as you would anything battered and fried. Wish I had a batter recipe to give you but we are about 6 hours away from cooking them. we’ll prob. do a seasoned flour batter – not sure if we’ll use a wet or a dry batter yet. make a delicious spicy dipping sauce to go with it – maybe a mayo-based dipping sauce? or a roulade? have fun! this is a southern usa delicacy. good luck!

amy and jonny

By: gizzard lover

gizzard lover — Sun, 22 Jan 2012 17:16:00 +0000

I love confit de gesiers and have some in the cupboard. Then I saw raw gizzards in the butcher in England and bought some – is there anything else I can do with them. Every recipe is for confit and I have no duck fat.

By: Paula

Paula — Tue, 12 Oct 2010 08:52:32 +0000

I have recently eaten the most devine Gesiers confit salad in Fontaine de Vaucluse at Restaurant Petrarque, that I simply HAVE to try making this at home. Thank you, thank you for posting this recipe!!!

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).