Summer Fricassee of Chanterelles and Confit of Gizzards

In the périgord, the rainy summer mushroom of choice is the apricot-colored chanterelle. These wonderful tasting fungi are blanched, dried, seared on high heat, then cooked with a mixture called hachis: pancetta and garlic chopped to a fine puree, and stored in a jar in the refrigerator. As in so many dishes in Southwest France, this one relies on the mellowing effect to improve flavor.