With Lady Magnon still away for a few more days, I'm taking advantage of my solitude to indulge my liking for certain gastronomic delights; one of which is preserved Duck Gizzards.
Take a small can of Gizzards, a couple of Richard's eggs, a few walnuts, a tomato and some salad, and you have all that's required for our local speciality of Salade au gésiers.
People are often put-off by the word 'Gizzards', but once preserved (like any Duck confit) they are delicious.
I slice mine in two lengthwise, and fry gently until slightly browned. They make a really sumptuous salad.
Luckily there are a few left in the tin, which I shall have for my lunch today. Yum.
Gizzard is a favourite word of mine. I have never eaten one because the gizzard gets thrown away with the rest of the innards wben I dress a bird.
ReplyDeleteThese are slightly salted overnight, then very gently simmered in Duck fat before being either canned (in my case), or preserved under the fat in earthenware jars (the preferred method).
DeleteSo very French to eat the gizzard.
DeleteWe have a friend in the UK whose house is called 'Giblets'.
DeleteGizzard often crops up (excuse the pun) during heated exchanges between me and P.
DeleteGizzard Puke? (as in Kenny Everett)
DeleteSid Snot!
DeleteI cook them up in a pressure cooker with onions, tomatoes. a local hot pepper and garlic and a bit of stock to soften them up then add peanut paste to make a rich creamy sauce and serve with rice. Very nice.
ReplyDeleteThese are very tender; much more so that the Duck breast.
DeleteSounds awful but looks great - enjoy your Sunday salad.
ReplyDeleteMmm, salade au gesiers, my favourite. My chef is cooking me magret de canard tonight with his special port and walnut sauce - my Sunday treat!
ReplyDeleteRoast Chook for me.... Sunday regular.
DeleteI first had duck gizzard salad as a starter in a lovely little restaurant in Mont St- Michel and it was delicious….. enjoy your roast choock too Cro ! XXXX
ReplyDeleteThank you for visiting my blog Cro. How interesting, moving to France. I think I'm a bit long in the tooth for such long distance movements but in my head I live on outskirts of a village, living a carefree life.
ReplyDeleteI have forgotten most of my school French but do speak German but it is mighty difficult to relocate to Germany I think.
I tried to follow this blog but was met with a page full of gobbledegook.
Hi Campfire, and welcome. I just tried clicking on 'Join this site' and it seemed OK; I wonder what's gone wrong!
DeleteI don't think I could eat anything called a gizzard...it's the word that puts me off!
ReplyDelete