Duck gizzards, a specialty of the South-West of France

An excellent source of iron, zinc, and selenium, gizzards keep well in duck fat, so all you need to do is reheat them at home.

This region is known for its rich culinary tradition, which uses high-quality local ingredients and traditional cooking techniques passed down from generation to generation.

The confit process, which involves slowly cooking gizzards in their own fat, is a culinary practice that dates back several centuries in France. Initially used as a method of preservation, confit allowed duck meat to be stored for long periods without refrigeration, resulting in a flavorful and tender product that could be enjoyed at any time of the year.

Indispensable in a Périgord salad, accompanied by confit and duck breast, potatoes and a few oakleaf lettuce leaves. They are also delicious cooked with a mushroom sauce, with green beans.

Tender and distinctive Label Rouge veal kidneys

This culinary delight benefits from the French quality label Label Rouge, which means that at all stages of breeding, production, and processing, these products must meet the requirements defined in a specification approved by the INAO (National Institute of Origin and Quality). And this is how we guarantee that in addition to consuming something delicious, it is of high quality and carefully made.

Furthermore, as with the duck confit, these gizzards come from ducks raised in the Landes, where they benefit from an exceptional natural environment and a quality diet, which is reflected in the final taste of the product.

Ingredients of confit duck gizzards

• Duck gizzards from South-West-Landes, fat, salt

Tasting tips for duck gizzards

• Remove the excess fat and place the gizzards in a pan and heat over low heat.
• You can also warm the sweetbreads in the oven at 180°C for about 10 minutes, depending on your preference.
• Essential in a salad, accompanied by confit and duck breast, potatoes, and a few oak leaves. They are also delicious cooked with a mushroom sauce, in a rustic sauté with green beans.
• Once the sweetbreads are warmed up, and after draining them and removing as much fat as possible, they can be sliced thinly to enhance a salad with a walnut oil vinaigrette, accompanied by toasted walnuts and foie gras on toasted bread.

One of the characteristics of the confit duck gizzards from the Landes is its meaty texture and rich, complex flavor. They are an excellent addition to salads, pasta dishes, or can simply be enjoyed on their own as an appetizer.

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