We have lately been
seeing gizzards pop up on local menus, in various preparations and mostly as
appetizers. I am betting that they are
the new darling of the trendy, more avant-garde chefs.
We have had fried chicken gizzards with a
Creole honey mustard, duck gizzard meatballs, and my favorite, gizzard
confit. This is my favorite because it
reminds me of the absolutely stunning salads we had in France, in the ducky
region of the Perigord. They have
elevated gizzards to a high art form by cooking them in duck fat until they are
unbearably tender, and serving them on a salad with a slab of foie gras. The pictures never do the food justice…
Update - we have just had what may be the best preparation yet - confit duck gizzards cooked in a ragu, served with seared duck breast. Totally awesome!
No comments:
Post a Comment