Mushroom and Gesier Bouchee

Posted by Gabby on Jan 29, 2010 in Appetisers, Brunch, Food Porn, Recipes, Snacks | 0 comments

This is probably the first of several experimental recipes using gesiers - what the British call gizzards, part of the giblets that go into a good chicken stock. They are a speciality here in South West France and I have just opened a 5 kilo tin! My neighbour taught me how to confit gesiers by salting overnight, rinsing and drying, then simmering in duck fat for ¾ hour before being packed into glass "Kilner Jars" covered with duck fat and then sterilised. They become tender and packed with flavour and can be kept in a cool place for several years. You will frequently find them as a starter served warm on a bed of lettuce so if you see Salade de Gesiers on a menu, take the plunge, it is a delicious experience.