Confit of Gizzards

Cooking gizzards slowly in duck fat is an excellent way to handle these tough muscles. It renders them succulent and tender. Once cooked, they can be kept covered in fat for six months or longer in the refrigerator. With some gizzards resting under a blanket of fat in my refrigerator, I know I can make myself a fast, tasty meal by simply heating them up and serving them with a green salad. Use confited gizzards instead of heart in the Salad of Duck Hearts