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4
Easy
Published 2012
The correct giblets to use are gésiers de canards confits; these are made with duck gizzards, round and plump, and are preserved in duck fat after long simmering which makes them meltingly tender; the same method is used for confit de canard which is made with the legs and wings. Gésiers de canard are usually served fried, burning hot on a crisp green salad made with frizzy endive or leaves of lettuce. In this recipe from Pierrette Chalendar’s La Cuisine de l’Aude