DUCK GIZZARDS CONFIT

Our confit duck gizzards, soft and firm at the same time, should first be cut with a knife before reheating. With powerful flavors, they perfectly complement your Quercynoise salad.

The word "gesier" (gizzard) comes from the Latin name "gigeria", meaning "poultry entrails". The gizzard is possibly the most consumed poultry meat. It is very rich in minerals and protein.

Confit in fat in a small stock, our La CAMPAGNOISE Confit Duck Gizzards are smaller, but tastier than goose gizzards. Both amateurs and connoisseurs will love it! To try it is to adopt it!

Tasting tips:

Put the can of Confit Duck Gizzards in a saucepan in a bain-marie to degrease them.
Cut the duck gizzards confit, fry and serve warm in a salad.
Salad Quercynoise: refined, fresh and tasty, it can be served as a starter or as a main course. Arrange on it, hot sliced duck gizzards confit, slices of smoked dried duck breast, foie gras or medallion with some walnuts, all drizzled with a vinaigrette of walnut oil. You can also taste the goose gizzards confit hot with sautéed or steamed potatoes or with fresh pasta.
Do not hesitate to mix them with potatoes, rice or fresh pasta, it is a real pleasure.
Important: be careful not to roast them. It also heats up very well in the microwave.

The sweetbread salad is accompanied by a fruity red wine such as a Coteau de Glanes red to keep the region.

Ingredients:

Duck gizzards (origin France), salt, pepper.