Gesiers D'oie Confits

[DanM]

I was planning on buying  jar of duck confit at the market, but I had a dimwitted moment and grabbed the confit goose gizzards instead. What should I do with them? Suggestions would be appreciated.

 

Thanks!

 

Dan

[jmacnaughtan]

Sauté them and toss them into salads

[JoNorvelleWalker]

Saute them and toss them into compost.

 

[jmacnaughtan]

 

5 minutes ago, JoNorvelleWalker said:

Saute them and toss them into compost.

 

 

Not a fan, then?

[Baron d'Apcher]

Corned/confit gizzards are absolutely delicious, provided they are properly cured, cleaned and cooked tender - like rosy meat jellybeans. If not, they are chewy, brown and unappetizing. 

 

I use them in soups, salads, pastas, pâtés, ragouts, stews and virtually anything that beckons for a savory garnish. We even warm them up and snack on them at home with cocktails, pickes and nuts. 

Gizzards in a salad with a poached egg and dressing made with the goose fat is quite delectable.  

[adey73]

1 hour ago, Baron d'Apcher said:

Corned/confit gizzards are absolutely delicious, provided they are properly cured, cleaned and cooked tender -  

 

what's your cure ratio (and why haven't you written a cookbook/manual) ?

[Baron d'Apcher]

4 hours ago, adey73 said:

 

what's your cure ratio (and why haven't you written a cookbook/manual) ?

 

Per the weight of the cleaned gizzards (remove the thick inner keratin lining):

2% salt

1% sugar

.25% #1 cure

Whole spices, herbs, garlic.

 

So, for 1000g of gizzards:

20g salt

10g sugar

3g #1 cure

 

Cure for 48 hrs.  Put the gizzards in a pot, cover with cold water and bring to a boil.  Strain through a colander and rinse, keep the spices and such.

Cover with fat (poultry fat, lard, tallow or oil) and bring to a simmer.  Cook in a 225F oven with a parchment cover for 3-4 hours or until tender.  Cool in the fat, store in the fat refrigerated.

 

If you don't have fat, cover the blanched gizzards with water and add a pinch of salt.  Cook in the same manner.

 

 

[jmacnaughtan]

Heh.  I've always seen fresh gizzards and wondered what to do with them.  Now I know.  I generally buy them canned.

 

(Also, thanks to that last post, I discovered @Baron d'Apcher's blog and my productivity dropped to zero.  I hope you're proud of yourself.)