Tinned Duck gizzards

hollydays

I bought some tins of these in France as they are a delicacy, but I have no idea how to cook them.
I opened a tin yesterday and they are delicious and I think packed in duck fat.
Anyone used these and any recipes, preferably autumn ones.
I know the word gizzard sounds revolting, but trust me they are not:D

MandM90

Hi, if you Google search 'gesiers de canard recette' lots of recipes come up. If your French isn't up to it I'm happy to help translate.

This looks interesting and easy:

https://www.marmiton.org/recettes/recette_poelee-campagnarde-aux-gesiers_32157.aspx

Basically chop and boil (or boil and chop as they suggest!) the spuds, fry them alongside onions and garlic in the duck fat and olive oil, when spuds start to brown add the mushrooms and gizzards, fry for 10 mins more and serve. Lots of the photos show people have added parsley.

hollydays

Ah thanks that looks perfect

Mademoiselle

Don't forget to save any leftover duck fat for your roast potatoes

maman

Are you sure they're not already cooked?

I buy confit du canard in France and that's ready cooked in the fat and just needs heating through. The French cooking instructions say to heat the duck legs through in a frying pan but personally I put them in the oven with a rack over the roasting tin to drain some of the fat.

In any event, they are quite thinly cut so will only need to be fried for a short while.

I can confirm they're decisions. I first had them at a wedding in a village near Bergerac. They were the starter in a warm salad followed by a duck main!:)

Mademoiselle

They are precooked in a tin so just flash them in a frying pan (having removed as much fat as possible) to warm them through, lovely in salad as maman said.

GreenQueen

MandM90 wrote: »

Hi, if you Google search 'gesiers de canard recette' lots of recipes come up. If your French isn't up to it I'm happy to help translate.

If you right click on any page, there is an option to "translate into English" - can sometimes be an interesting translation, but gives you a quick idea

buildersdaughter

Classic recipe would be to heat them through (as said, saving every scrap of fat for potatoes), serve mixed in a green salad with some walnuts, and a dressing of walnut oil & wine vinegar. To make into a main course, I add some bacon lardons (scraps) and either: croutons or saute potatoes (in the duck fat)
Delicious.

hollydays

maman wrote: »

Are you sure they're not already cooked?

I buy confit du canard in France and that's ready cooked in the fat and just needs heating through. The French cooking instructions say to heat the duck legs through in a frying pan but personally I put them in the oven with a rack over the roasting tin to drain some of the fat.

In any event, they are quite thinly cut so will only need to be fried for a short while.

I can confirm they're decisions. I first had them at a wedding in a village near Bergerac. They were the starter in a warm salad followed by a duck main!:)

Yes I imagine if they are tinned they are cooked

caronc

They are really good used in place of chicken livers in pilaff or cajun rice etc. recipes if you fancy something different from the more traditional salads.

beckstar1975

We love this. I tend to take the fat out andfry potatoes in it long and slow. Then slice the gizzards and add for the last few minutes and serve on a bed of salad