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    Wed Oct 19, 2011 9:49 pm Groupie
    We processed twelve cockerels and a goose last week, so I had some nice, fresh gizzards and I decided to make confit de gésier. To clean the gizzards I just sliced them open, rinsed out the sand with a hose, and removed the tough membrane inside. Then I salted them and refrigerated them with bay leaves, thyme and garlic for about nine hours, rinsed the salt off, and cooked them on a very low heat in the oven, covered with chicken fat and more thyme, garlic and bayleaf, for about four hours.

    I was expecting them to be meltingly tender, and while they were fairly tender they weren't as soft as I had assumed they would be. However, I used them with mushrooms over risotto, porcini and asparagus pieces, and it was delicious. Still, I'm wondering whether I did the confit correctly and whether they should have had less texture than they ended up with. If you've ever made them or eaten them, how tender were they?
    Queen Dragon Mom
    Sun Nov 06, 2011 9:05 pm Groupie
    Honestly, Rattie, I don't know of any way to make gizzards melting tender. Their function pretty much takes the place of our teeth. They're muscular and dense. If you even got them to be moderately tender, you've done a great job.
    Sun Nov 06, 2011 10:19 pm Groupie
    Thanks, Queenie! I figured eventually that what I ended up with was probably fairly authentic. They were really good, no kidding!
    Queen Dragon Mom
    Sun Nov 06, 2011 10:33 pm Groupie
    Rattie, very happy the your gizzards turned out that well! The darned things are tough and fibrous so if yours got even fairly tender, you did something amazing!
    Mon Nov 07, 2011 7:05 am Groupie
    Really they're not tough; they're little nuggets of muscle meat, like hearts. Cooking them low and slow in fat made them really good; I just wondered if they should have turned out even softer than they did. I asked Randy (PG) and she was going to check with her neighbor who makes them, but I think she forgot. She doesn't make them herself because Jean Marc doesn't like them.
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