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Recipe Detail Page
Confit of Chicken Gizzards with Greens and Soft-Boiled Eggs
Spring 2013
This is my take on the traditional French salade aux gésiers (gizzard salad). I love the combo of tender gizzards, fresh greens, nutty tasting vinaigrette and the crunch of hazelnuts. If you’ve never tried gizzards (they’re part of the chicken’s digestive tract, and you can buy them in Asian supermarkets), do take the plunge. Cooked this way, they’re flavourful and almost addictive.
Serves 6
CONFIT OF CHICKEN GIZZARDS
1 lb (500 g) chicken gizzards
2 tsp (10 mL) kosher salt
4 bushy thyme sprigs
4 bay leaves
2 containers (300 g each) duck fat, about 2½ cups (625 mL)
1 tsp (5 mL) black peppercorns, crushed
SALAD
½ cup (125 mL) hazelnuts
½ cup (125 mL) hazelnut oil
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) minced shallot
2 tsp (10 mL) smooth Dijon mustard
1 tsp (5 mL) mayonnaise
Kosher salt and freshly ground black pepper to taste
9 quail eggs
10 cups (2.5 L) washed and dried (and torn if necessary) soft salad greens, such as Boston lettuce, mesclun and/or mâche
2 large endives, trimmed and sliced
3 tbsp (45 mL) chopped flat-leaf parsley
3 tbsp (45 mL) snipped fresh chives
1 Pat chicken gizzards dry on paper towels then put in a medium bowl. Rub all over with salt, then tuck thyme sprigs and bay leaves in among gizzards. Cover tightly and refrigerate for 24 hours.
2 Preheat oven to 250°F (120°C).
3 Rinse and drain gizzards and herbs then pat dry on paper towels. In a small flameproof casserole, melt duck fat over medium heat. Meanwhile, tie thyme sprigs, bay leaves and peppercorns in a double layer of cheesecloth. Add gizzards and cheesecloth bag to fat, making sure gizzards are totally submerged (if not, use a smaller pot or add a little more duck fat).
4 Increase heat to medium-high and cook just until fat starts to bubble. Cover pot tightly and transfer to oven. Cook until gizzards are very tender, about 2 hours.
5 Using a slotted spoon, remove gizzards to a medium bowl, discarding cheesecloth bag. Use gizzards immediately or carefully pour duck fat over gizzards to cover completely (you may not need all the fat). Refrigerate, tightly covered, for up to 5 days.
6 For salad, preheat oven to 350°F (180°C).
7 Spread hazelnuts out on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Chop hazelnuts coarsely and set aside.
8 In a medium bowl, whisk together oil, vinegar, shallot, mustard, mayonnaise and salt and pepper to taste.
9 Just before serving, bring a small saucepan of water to a boil and have ready a small bowl of ice water. Carefully add quail eggs to boiling water. Cook for 3 minutes, then remove from saucepan with slotted spoon and immediately place in ice water. When cool enough to handle, carefully remove shells and set eggs aside.
10 Heat a large heavy skillet over medium-high heat. Scoop duck fat from chicken gizzards, if necessary, and remove chicken gizzards from bowl. Slice any larger gizzards. Add gizzards to skillet and cook, turning often, until golden brown and heated through, 3 to 5 minutes.
11 Whisk vinaigrette to combine. In a large bowl, toss greens and endive with enough vinaigrette to coat leaves. Spread salad out on a serving platter or divide among individual plates. Using a slotted spoon, remove chicken gizzards from skillet and arrange over greens. Cut eggs in half lengthwise and scatter over salad. Sprinkle with parsley, chives and hazelnuts.
Serves 6
