How to make
The well-cleaned duck gizzards are mixed with coarse salt and are left in the refrigerator overnight.
Wash them from the salt, drain them well and dry them.
In a convenient cookware, which is suitable for the oven, pour the duck gizzards and the duck fat, which has been previously melted over low heat. Add the garlic heads with only the outer layer of dry skin peeled and lightly crushed to release its aroma.
A sprig of thyme and bay leaf is added for flavor, but if someone doesn't like it, they can skip any of the flavoring ingredients.
Close the cookware, by leaving a slight opening. The guvec pots with a lid opening are very suitable.
Put it in a non preheated oven and turn it on at a low temperature - 280°F (140°C). This is how the duck gizzards are cooked in the fat, which covers them, and they slowly soften and turn out wonderful.
They need about 3 hours, but they can take longer. Try them and when they are perfectly soft, they are ready.
When cut, they are reddish and rich in color and the taste is unique.
The confit duck gizzards are ideal as an addition to salads, sumptuous appetizers and soups.
They can be canned, by covering them in fat and by storing them in jars or in a suitable well-sealed container in the refrigerator, but the garlic and spices need to be removed.
