Duck gizzards, a specialty of the Southwest of France
An excellent source of iron, zinc, and selenium, Preserved in duck fat, duck gizzards keep well and only need to be gently reheated at home.
This region is known for its rich culinary tradition, which uses high-quality local ingredients and traditional cooking techniques passed down from generation to generation.
The confit process, which involves slowly cooking the gizzards in their own fat, is a culinary practice that dates back several centuries in France. Originally used as a preservation method, confit allowed duck meat to be kept for long periods without refrigeration, resulting in an exceptionally flavorful and tender delicacy that could be enjoyed at any time of the year.
Tender and distinctive Label Rouge duck gizzards
This culinary delight benefits from the French quality label Label Rouge, which means that at every stage of breeding, production, and processing, these products must meet the requirements defined in a specification approved by the INAO (National Institute of Origin and Quality), ensuring that in addition to enjoying something delicious, it is of high quality and carefully made.
Moreover, as with Landes duck confit, these gizzards come from ducks raised in the Landes, where they benefit from an exceptional natural environment and quality feed, which is reflected in the distinctive taste and quality of the final product.
Ingredients of confit duck gizzards
- Duck gizzards from Southwest Landes origin, fat, salt.
- 390 g of duck gizzards are perfect as the main ingredient of a salad for two or three people.
Tasting tips for duck gizzards
- Remove excess fat and place the gizzards in a pan and heat over low heat.
- You can also reheat the duck gizzards in the oven at 180°C for about 10 minutes, according to your preference.
- They are essential in salads, often accompanied by duck confit, duck breast, potatoes, and oak leaf lettuce. They are also delicious cooked with a mushroom sauce, in a rustic skillet with green beans.
- Once the duck gizzards are reheated, and after draining and removing as much fat as possible, they can be sliced thinly to garnish a salad with a walnut oil vinaigrette, accompanied by toasted walnuts and a slice of foie gras on toasted country bread.
One of the particularities of confit duck gizzards from the Landes is their meaty texture and rich, complex flavor. They are an excellent addition to salads, pasta dishes, or simply enjoyed on their own as an elegant appetizer.
