Duck confit and traditional gizzards | Le Delas Rungis
Duck confit and traditional confit gizzards
Cooked according to a traditional recipe from the South West, these gizzards are salted then slowly cooked in duck fat to develop the smoothness and taste of the gizzards. To fully appreciate this specialty, we suggest that you heat the box in a bain-marie for 30 minutes to melt the fat, then pour the gizzards into a pan with a little duck fat, and heat over low heat for 5 10 minutes away. Drain and serve hot as a salad.
Prepared only with duck fat and salt, this French duck confit makes it possible to serve 12 perfectly confit legs. To do this, simply heat the box in a bain-marie for about 15 minutes before frying the duck legs confit skin side down for 5 to 10 minutes over low heat. The fat preserving these duck legs can be used to brown potatoes, beans or even mushrooms.