A speciality from the southwest of France, the tender meat of duck gizzards goes very well with salads. They are cooked in a pan, cut into thin slices and served.
“Foie Gras Gourmet” PGI duck gizzards are a great classic of Southwest cuisine. Warm gizzards are generally eaten in salads, cooked confit-style in poultry fat or pan-fried.
The Red Label designates premium products. In France, it is a national label designating products which, owing to their production conditions, have a higher level of quality than other products on the market.
Indispensable in a Périgord salad, accompanied by confit and duck breast, potatoes and a few oakleaf lettuce leaves. They are also delicious cooked with a mushroom sauce, with green beans.
An excellent source of iron, zinc and selenium, the gizzards are slow-cooked confit-style in duck fat so that you only have to reheat them at home.
Delicious in salads, confit gizzards can be served with duck foie gras.
Delicious duck gizzards that you can serve warm as a mixed salad garnish or hot with sautéed potatoes, lentils or cooked beans
Remove excess fat and place the gizzards in a frying pan, then heat over a low heat.
You can also reheat the gizzards in the oven at 180°C for about 10 minutes, depending on your preference.
Once the gizzards are warmed through, and after having drained them and removed as much fat as possible, you can cut them into thin slices to decorate a Landes salad with a walnut oil vinaigrette, accompanied by toasted walnuts and foie gras on lightly toasted bread.
For a gourmet salad, serve the gizzards with a few slices of duck foie gras from the South-West and slices of dried or smoked duck breast.
Ingredients: Duck gizzards from Southwest France (Landes), fat, salt