Please don’t be shocked. Chicken, turkey, and duck gizzards that have had the tough outer membrane peeled off and have been cooked very slowly in water-rendered poultry fat (in the same way as the duck legs), then served while still warm, are incredible rolled in cracked black Tellicherry or Lampong pepper, or in orange Sichuan pepper salt.
I put them in the same salt marinade as I do the duck legs, but for only 2 hours.
Serve stuck with toothpicks or oyster forks.
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