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.