Confit Gizzard Tacos

 
 
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I’d wager that most people don’t like gizzards as much as I do. Actually, I’d say most people don’t like gizzards much at all. Rachel is one of those people- she does not share my affinity for textured, chewy, dense organ meats. At home, we sometimes fry up a big batch of hearts and gizzards, and she’ll pick through them for the hearts, but the gizzards? One bite, one case of mistaken identity out of the fryer, and the meal is over for her.

So when I made gizzard confit tacos, I knew I was going to like it. The real test was going to be whether our certified gizzard-hater™ would stomach it.

She devoured it. Not everyone likes gizzards, but everyone loves tacos.

 
 
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This dish will convert even the most adamant gizzard hater. The long, slow confit in duck fat transforms the chewy and dense gizzards into silky and flavorful meat. The gizzard “crunch” is gone, and they make a damn tasty taco when chopped and folded into a tortilla.



If you’re not saving your gizzards, you really should start. Over the course of the season, as you’re processing your birds, keep a gallon ziplock bag in the freezer and start stocking up. Make sure your gizzards are properly cleaned- trim the silverskin and grinding plate from each gizzard and give them a rinse under cold water.








 

Confit Gizzard Tacos


Prep time: 30 minutes active, 18 hours inactive

Serves: 2-4


Ingredients:

Duck or goose gizzards

Salt

⅛-¼ cup duck fat

Sous vide device

Water bath set at 158F


Oregano

Epazote

Chili powder

Diced onion

Lime

Tortillas

 
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Method:

Season gizzards liberally with salt, wrap and refrigerate overnight. Rinse the next day and pat dry. Place in vacuum sealer bag (or heavy duty ziplock) and add 2 tbsp duck fat per pound of gizzards to the bag (tip: keep the fat cold, you will avoid sealing issues with a vacuum sealer).

Seal the bag and dunk in the water bath. Cover bath with a lid or plastic wrap to avoid excess water loss. Cook for 14-18 hours, depending on size. You can test the tenderness by pinching the gizzards, once tender they should tear with moderate pressure.

Pull from bath and dunk in ice bath to cool. Preheat large saute pan to medium high heat. Remove gizzards from bag and allow some of the excess fat to drip off. Saute on high heat until a moderate char forms. Remove from pan and chop roughly.

Add gizzards to mixing bowl and stir in 1-2 tbsp duck fat, a pinch of oregano, epazote, and some hot chili powder (we use smoked hatch chili powder that we dry and grind). Wrap up with a warm tortilla, finely chopped onions, cilantro, and lime.