Saturday, February 8, 2014

Gizzards - Not Just for Gravy Anymore

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!

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