The confit cooking process is an involved and time consuming project for any chef, amateur or professional to take on, especially in their home. To confit a piece of meat, it must be fully submerged in rendered fat and cooked slowly over several hours. Although the definition of confit has expanded to include things cooked slowly while submerged in oil, these duck gizzards are prepared in the authentic French manner.
Gizzards are an acquired taste. They consist of the organs and inner bits of the bird responsible for running its digestion. These processes impart a unique and recognizable flavor into them. For those who enjoy gizzards, gizzard confit is a miraculous combination of all the best things.
A classic yet simple preparation involved warming up the gizzards and melting down a bit of the fat that clings to them. Pour the fat, and sliced gizzards over a salad of mixed garden greens. Deglaze the pan with a dash of red wine vinegar and dress the salad with the perfect acidic note to finish off the dish.