Gizzard confit – Gésiers confits 🦆

Name: Gizzard confit – Gésiers confits 🦆
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 500 g gizzards; 500 ml duck fat or olive oil (enough to fully cover the gizzards); 2–3 cloves garlic, peeled; 1–2 bay leaves; A few sprigs of your favorite herbs (such as rosemary or thyme); 2–3 teaspoons coarse salt

10 min prep120 min cookApproximately 1.5 to 2 hours *Excluding time spent overnight in the refrigerator.

Updated 26 Feb 2026

Don’t throw away that leftover duck fat! In France, duck confit (confit de canard) often comes in cans or jars, and once the meat is gone, a generous amount of flavorful fat remains—perfect for reuse.

Try making homemade Gizzard Confit❤️ – a delicious and underrated French dish where gizzards are slowly simmered in duck fat with garlic and herbs until perfectly tender. It’s packed with umami, easy to store, and ideal for adding flavor to pasta, salads, or appetizers.

Ingredients

For 3-4 people:

500 g gizzards
500 ml duck fat or olive oil (enough to fully cover the gizzards)
2–3 cloves garlic, peeled
1–2 bay leaves
A few sprigs of your favorite herbs (such as rosemary or thyme)
2–3 teaspoons coarse salt

*Duck fat (graisse de canard)

Gizzard confit – Gésiers confits 🦆 ingredients

How to make it

1/ Marinate the Gizzards: Place the gizzards, salt, bay leaves, and herbs into a zip-top plastic bag. Seal the bag, mix well, and refrigerate overnight to allow the flavors to infuse.

2/ Wipe Off the Salt and Moisture:The next day, remove the gizzards from the bag and thoroughly pat them dry with kitchen paper to remove any excess salt and moisture. This step helps achieve a mild and balanced flavor.

3/ Prepare for Simmering: In a pot, heat the duck fat or olive oil over low heat. Add the gizzards, peeled garlic, bay leaves, and herbs. Make sure all the ingredients are fully submerged in the fat.

4/ Slow Cook: Once the fat starts to gently simmer, reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for 1 hour. 5/ Check for Tenderness: Pierce a piece with a fork. If it still feels firm, continue simmering for another 30 minutes to 1 hour. Once the gizzards are tender, turn off the heat and let them cool in the pot.

6/ Store the Confit: If not using immediately, transfer the gizzards with the fat into a clean glass jar with a lid. Make sure they are completely covered with fat. Store in the refrigerator — keeps well for about 2 weeks.

Good to know

⭐️Small Secrets Behind the Flavor⭐️ ⭐️Simmer Slowly for Deep Flavor: It takes time, but slow simmering allows the salt and umami to soak in deeply. Let the gizzards cook gently—they’ll turn soft and flavorful, just the way they should be. ⭐️Choose Your Fat: Duck or Olive Oil:Duck fat gives a classic French taste, rich and deep. But olive oil works well too, creating a lighter version that’s still packed with flavor. ⭐️A Tasty Snack with Wine: Gizzard confit pairs wonderfully with wine or beer. The flavor is more refined than Japanese yakitori gizzards—herby, tender, and perfect for a relaxed evening. ⭐️Why I Started Making My Own: French supermarkets sell sliced gizzard confit for salads and quiches - so convenient! But living in Germany and Japan, I make my own and use it in all kinds of dishes. ⭐️A Family Tip I’m Grateful For: It was my father-in-law who told me to save the duck fat. That tip inspired me to try making gizzard confit—and now it’s become a regular part of my cooking. ⭐️Want more ways to enjoy gizzard confit? : Try these recipes from our site: 👉 French Warm Salad with Confit Gizzards and Potatoes :A hearty warm salad featuring tender gizzard confit, golden potatoes, and fresh greens.