Ingredients
- ½ pound chicken gizzards
- Salt
- pepper to taste
- 1 ½ cups rendered duck or goose fat, or as needed
- 1 cup medium-grain kasha
- 1 large egg
- 2 cups plus 2 tablespoons chicken broth
- 1 large onion, sliced
- ½ cup sliced mushrooms
- 5 cups cooked bow tie noodles, approximately, for serving (see recipe)
- 3 tablespoons chopped parsley, for serving
- Nutritional Information
Nutritional analysis per serving (6 servings)
637 calories; 54 grams fat; 17 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 7 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 13 grams protein; 175 milligrams cholesterol; 164 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 6 servings
Preparation
- Heat oven to 225 degrees. Clean the gizzards, then cut them into 1/2-inch dice. Place in a small, heavy-bottomed pot, sprinkle with salt and pepper to taste and add enough rendered duck or goose fat to cover. Bring to a simmer, cover the pot, and then transfer it to the oven’s center rack. Bake, covered, for 2 to 3 hours, until tender and chewy but not browned. The gizzard confit can be left to cool and then refrigerated in its fat until serving.
- Put the kasha in a medium bowl and mix well with the egg and 2 tablespoons of the chicken broth. Bring the remaining broth to a boil. Place a skillet with a lid over medium heat and add the kasha, stirring it for a few minutes until it is firm and smells like toasted nuts. Pour the hot broth into the skillet. Simmer, covered, stirring occasionally, for about 20 minutes or until cooked.
- In a sauté pan, heat 2 tablespoons of the duck fat over medium-high heat. Add the onions and the mushrooms and sauté, stirring occasionally, until the onions are golden, about 5 minutes. Add the gizzards and cook until warmed through. Season with salt and pepper. Mix with the kasha and cooked noodles and sprinkle with the parsley.
2 1/2 to 3 1/2 hours
Dining and Cooking