Confit of Duck Gizzards

Confit de Gésiers de Canard

Preparation info
  • Makes about


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

“Have you ever noticed how in most families only one person really likes gizzards?” André Daguin, the famous Gascon chef, asked me as he was cutting up ducks in his restaurant kitchen. I nodded, wondering what he was driving at since he was standing in front of a huge pile of gizzards ready to be cured and preserved under duck fat. “Well, ” he added, smiling, “in our family, we all love them!!!”

Actually, nowadays I think there are more gizzard-loving families than there used to be.