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 sans 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 c lassic 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.