Duck Gizzard Confit
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4.8
15 reviews
Excellent
Duck Gizzard Confit
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Everything in here is pretty easy to find, with the possible exception of the pink curing salt. I buy mine in bulk online, but some butcher shops will have it. You can also use Morton’s Tenderquick in a pinch; follow that product’s instructions for corned beef to know how much of the stuff you should use. You can also skip the curing salt altogether, but the gizzards will not be that pretty rosy color.
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Ingredients
- 1 pound cleaned gizzards
- 9 grams kosher salt, about 1 tablespoon
- 3 grams curing salt (Instacure No. 1) about 1/4 teaspoon
- 1 quart chicken or duck broth
- 2 bay leaves
Instructions
- Mix the salt and curing salt and coat the cleaned gizzards with it. Make sure there is some salt on every piece. Vacuum seal this or put into a closed container in the fridge for 24 to 72 hours.
- When you are ready to cook, remove the gizzards from the salt and rinse. Put the gizzards in a crockpot and cover with the broth. Add water if they are not completely submerged. Add the bay leaves and set the crockpot to high. My crockpot will never hit a simmer even at high, and this is what you want: So set your slow cooker at whatever setting will be nice and hot, but not simmering. Cook the gizzards for at least 6 hours (they’ll still be crunchy though), and as many as 24 hours if you want silky, tender meat.
ALTERNATE METHOD
- If you have lots of duck fat handy, or olive oil, you can cook the gizzard in this instead of broth to make a proper confit. Follow the same curing step, but then rinse and submerge in fat, or, alternatively, put the cured gizzards into a sous vide bag, add lots of duck fat, seal, and cook in a hot water bath at about 160°F for the same amount of time you would in a crockpot.
Notes
- Once the gizzards are corned, they will keep up to 2 weeks in the fridge, so long as you keep them in the broth you cooked them in.
- Make sure the gizzard are well cleaned. Here's how to clean a gizzard.
- Any gizzard will work here.
- I do prefer the sous vide fat method here, as it makes silky, soft gizzards. I include the other methods to give you some flexibility.
- 24 hours is not too long to cook these things. The result is that you can squash them with a fork afterwards.
Nutrition Information
Show Details
Calories
82kcal
(4%)
Carbohydrates
1g
(0%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
154mg
(51%)
Sodium
555mg
(23%)
Potassium
207mg
(6%)
Sugar
1g
(2%)
Vitamin A
87IU
(2%)
Vitamin C
4mg
(4%)
Calcium
14mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 154mg | 51% |
| Sodium | 555mg | 23% |
| Potassium | 207mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 14mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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