Chicken gizzards sauteed with garlic and parsley

Ingredients

• 600 g chicken gizzards confit in duck fat
• 2 tbsp duck fat
• 4 cloves white garlic cloves
• 1 bunch fresh flat-leaf parsley
• 1 tbsp aged red wine vinegar
• 2 pinches freshly ground black pepper
• to taste Guerande fleur de sel

Method

1. Remove the confit chicken gizzards from their container, scraping off the congealed fat surrounding them, then cut each gizzard into thick pieces to keep them tender during cooking.
2. Peel the white garlic cloves, cut them in half to remove the inner germ if it is green, then mince them very finely with a knife. Rinse, dry and pick the leaves from the fresh flat-leaf parsley, then finely chop the leaves without bruising them.
3. Heat a large cast-iron or carbon steel skillet over high heat with the duck fat until melted and shimmering.
4. Place the gizzards in the hot skillet, spacing them out without overcrowding. Let them brown without stirring for 3 to 4 minutes, until the edges are very crispy and golden brown.
5. Flip the pieces with a spatula and continue cooking for 3 minutes over medium-high heat to evenly brown the other side and heat the meat all the way through.
6. Reduce the heat to low, and add the minced garlic and chopped flat-leaf parsley. Toss everything briskly for 45 to 60 seconds, stirring continuously, just until the garlic is fragrant but has not taken on any color.
7. Pour the aged red wine vinegar into the hot skillet to deglaze. Immediately scrape the bottom with a wooden spatula for 30 seconds to release all the caramelized browned bits and glaze the gizzards.
8. Remove the skillet from the heat and season with freshly ground black pepper. Taste a piece to check the salt level before adding a potential pinch of Guerande fleur de sel, then plate immediately in a warmed dish.

Nutrition

Per serving

Energy

298.5 kcal

Protein

46.7 g

Carbohydrate

1.11 g

Fat

10.43 g

Fibre

0.18 g

Calcium

15.73 mg

Iron

14.19 mg

Magnesium

31.27 mg