Confit of Duck Gizzards with Sauerkraut скачать в хорошем качестве

Confit of Duck Gizzards with Sauerkraut

Ingredients: 1 kg duck gizzards 600 g rendered duck fat 1 kg sauerkraut (no sugar) 50-70 ml dry white wine or sherry or madeira 1 chili pepper seeded 2-3 cloves garlic Star anise Oregano Thyme Cumin seeds Fennel seeds Pepper Salt Method: Season the gizzards with salt and pepper and put into an oven-proof container. Add the star anise, oregano, thyme, chili and crushed garlic. Pour duck fat over to cover the meat completely. Cover with foil and cook in oven at 95-110 degrees for 5-6 hours. Put the sauerkraut into a deep pan or wok. Add some star anise, cumin and fennel seeds, wine, and 4-6 table spoons of the duck fat you cooked the gizzards in. Slow cook covered for 40-50 minutes. Just before serving quickly fry the cooked gizzerds till golden. Put some cooked sauerkraut in a serving plate, top off with some gizzards, season with a bit of freshly ground black pepper. You can store the confit gizzards almost infinitely in your fridge: just put them in a jar and cover with the cooking fat. Warm up and quickly fry before serving. Confit is a classic Gasconian way to cook tough pieces of duck and goose. It is just perfect for thighs, gizzards, hearts, etc. As the meat slowly cooks at low temperature the tough fibers transform into collagen and the meat absorbs the aromas of the spices and rendered duck fat. A modern day alternative (especially if you do not have rendered duck fat available in required quantities) would be sous-vide – see my duck leg recipe here:    • Су-вид Рецепты | Утка дома - двумя способа...