Easy Duck Gizzard Recipes | Simple. Tasty. Good. (2024)

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Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

• 10 confit duck gizzards
• a handful green beans
• a handful fresh or frozen peas
• 2 handfuls corn salad
• 2 tsp white wine vinegar
• 6 leaves fresh mint chopped
• olive oil
• pepper
• salt

1. Trim the fresh green beans and cut the long ones in half. Rinse the green beans. Bring a large pan of water to a good boil and add a pinch of salt. Once boiling, add the fresh green beans.

   

2. Blanch the fresh green beans in the hot water for 5 minutes. They still have to be somewhat crunchy. Don’t overcook them. Once cooked and al dente, scoop the blanched green beans out of the hot water using a slotted spoon and immediately refresh them in a bowl of ice cold water. Add the fresh or frozen peas to the same hot water you blanched the beans in.

   

3. Turn the heat off and let the peas blanch in the hot water for about 2 minutes. Then remove them as well. Drain both the green beans and peas in a large sieve and rinse them again with cold water. Let them drain for now.

   

4. Slice the confit duck gizzards in half. Then add them to a large non-stick pan. If you are using canned gizzards like me, add 2 tablespoons of the runny duck grease that is still left in the tin to the pan as well. You can also replace the duck grease with 2 tablespoons of olive oil.

   

5. Place the pan over medium heat and gently fry the gizzards for 6 to 8 minutes. Stir regularly. Then add the drained and blanched green beans and peas to the pan as well. Season with a little pinch of pepper and salt.

   

6. Stir the ingredients well and turn the heat low. Let the beans and peas warm through. In the meantime transfer the corn salad to a large mixing bowl and season with 2 tablespoons of olive oil and the white wine vinegar. Season with a tiny pinch of salt as well.

   

7. Stir the corn salad well. Take the beans and gizzards off the heat. Divide the salad over deep plates or bowls and top with the baked gizzards, the green beans and the peas. Sprinkle with the freshly chopped mint. Finish with a last pinch of freshly ground black pepper and serve.

   

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Prep Time

30 mins

Cook Time

30 mins

Total Time

1 hr

• 10 confit duck gizzards
• 5 tbsp duck fat or 3 tbsp unsalted butter
• 1 medium garlic clove peeled
• a handful fresh sage leaves
• 3 bay leaves
• 1 cups chicken stock (240 ml)
• 1 tbsp fresh parsley chopped
• pepper
• salt

1. Melt 3 tablespoons of the duck fat (or 1 tbsp of unsalted butter) in a large saucepan over medium heat and add the fresh sage leaves, bay leaves and the peeled whole garlic clove.

   

2. Stir and gently fry all the ingredients for 2 minutes. Slice the duck gizzards in half and add them to the pan as well.

   

3. Stir the ingredients again and bake the gizzards for about 5 to 6 minutes. Stir regularly. Then pour in the chicken stock. Season with a pinch of pepper and salt.

   

4. Bring the gizzards and the chicken stock to a good boil. Put a lid on the pan and cook them until the stock has almost disappeared.

   

5. Then remove the bay leaves, the cooked sage leaves and the whole garlic clove. Using 2 forks shred the gizzards up roughly until they kind of look like pulled pork.

   

6. Transfer the shredded duck gizzards to a cup, small ramekin or container and press the top well. Let the gizzard rillettes cool down fully at room temperature.

   

7. Then melt the rest of the duck fat or the unsalted butter in a small saucepan over medium heat and add the freshly chopped parsley. Season lightly with a pinch of pepper and salt.

   

8. Then pour this mixture on top of the rillettes until they are evenly covered.

   

9. Cover with some cling film. Carefully place the rillettes in the fridge for 24 hours until the duck fat or butter layer on top has set fully . Remove the rillettes from the fridge 2 hours before you want to serve them to make sure that the duck gizzard rillettes are smooth and easy to spread on crackers or toast.

   

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Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

• 10 confit duck gizzards
• 9 oz canned lentils (250 g), drained weight
• 2 tbsp duck fat or unsalted butter
• 1 medium garlic clove peeled
• a handful fresh sage leaves
• 3 bay leaves
• 3 cups chicken stock (720 ml)
• 1 tbsp strong mustard
• a handful fresh parsley chopped
• pepper
• salt

1. Melt 3 tablespoons of the duck fat (or 1 tbsp of unsalted butter) in a large saucepan over medium heat and add the fresh sage leaves, bay leaves and the peeled whole garlic clove.

   

2. Stir and gently fry all the ingredients for 2 minutes. Slice the duck gizzards in half and add them to the pan as well.

   

3. Stir the ingredients again and bake the gizzards for about 5 to 6 minutes. Stir regularly. Then pour in the chicken stock. Season with a pinch of pepper and salt.

   

4. Bring the gizzards and the chicken stock to a good boil. Put a lid on the pan and bring the gizzard soup to a good boil. Cook it for about 5 minutes. Then add the canned drained lentils.

   

5. Also add half of the strong mustard.

   

6. Stir all the ingredients well and cook the lentil and gizzard soup for another 5 minutes. Then remove the cooked fresh sage leaves and the bay leaves. Add the freshly chopped parsley to the soup.

   

7. Check the seasoning of the lentil and gizzard soup and add extra pepper, mustard or salt to taste if necessary. Scoop the lentil and gizzard soup into large bowls and serve piping hot.