La Petite Asahi


Level ★★☆☆☆ Cost $$***

Confit- French cooking method to slow cook vegetables, meat, and fish in grease/ oil for long time in low temperature around 90 °C (200 °F). My favourite French dish “Duck confit” uses duck fat to cook duck legs in low temperature for several hours. The meats melt in your mouth with the duck fat and creates harmony.

Ingredients  (2-3 serving): 

  • Chicken Gizzards              300g
  • Garlic                              10 cloves
  • Rosemary                         2-3
  • Grape seed oil                          200cc (depend on the pot size)

☆chicken stock seasoning     1 teaspoon
☆salt                                        1teaspoon
☆pepper                               1-2 pinches

Step 1: Cut the Chicken gizzard into a bite size and make few cuts to help them cook faster

Step 2: Season the prepped chicken gizzard and pealed garlics with ☆ingredients. Let it sit for 2-3 hours


Step 3: Transfer to the pot and soak with Gape seed oil. Cook with medium heat until the oil starts to make bubbles


Step 4: Bring down the heat to low heat, and confit for 1 hours. Remove the pot from heat and naturally cool down in the pot

You can serve as it is, as side dish, or serve with salad. I personally believe this is the best drinking snack recipe since this chicken gizzard confit is good match with cocktails, beer, sake, soju, whiskey, or any types of wine.