Duck Gizzards, French/Paleo-style

This is one of my husband’s favorite recipes, and he’s the one who taught me how to prepare it the French way. We found duck gizzards in a local shop, and I already had kept frozen some duck fat from French duck-confit cans. It was delicious, and very Paleo too!

Ingredients (for 2)
* 1 lb (450 gr) of duck or chicken gizzards
* 10 stalks of asparagus
* Salad green mix of your choice
* 1 cup of duck fat (preferred), or 1/2 cup of coconut oil
* 1 Tbspoon coconut oil
* 2 Tbspoons olive oil
* 2 Tbspoons balsamic or red wine vinegar
* 1 tspoon Dijon mustard
* 1/2 lemon juice
* Oregano or marjoram to taste
* salt & pepper to taste
* Shredded Parmesan cheese (optional)

Execution
1. Wash well the gizzards, and cut them in two. In a frying pan add 1 Tbspoon coconut oil and add the gizzards. Cook in high heat until all the juice has evaporated and the gizzards have started getting a nice brown color. Remove from the heat.

2. Clean the asparagus. Place the duck fat in a slow cooker (or a deep cooking pan, set in low heat). Add the gizzards in it and cook for 3 hours, or until they’re tender. Add the asparagus in the last 45 minutes of the cooking process.

3. Remove asparagus and gizzards from the heat, and place them in a separate dish to cool down a bit. Try to not get the cooking fat with it. Sprinkle the oregano/marjoram, and the lemon juice.

4. In a salad bowl add the olive oil, vinegar, mustard, salt & pepper. Mix well with a fork. Add the salad greens, mix, then add the still-warm asparagus & gizzards, and mix well again. If you do dairy, you can also sprinkle some Parmesan. Enjoy!

Comments are closed as this blog post is now archived.

Lines, paragraphs break automatically. HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

The URI to TrackBack this blog entry is this. And here is the RSS 2.0 for comments on this post.