Liver and Confit Gizzard in a Crispy Crust, with Garlic Mayonnaise
90 min
Pataky Péter
Preparation method
1
Clean and wash the gizzards, then blanch 3 cloves of crushed garlic and 2-3 sprigs of fresh thyme with 1 liter of water, which you should also slightly crush with the back of a knife beforehand.
2
Once the water has cooled, add 5 dkg of salt and soak the gizzards in this spiced brine for 1 hour, then remove them.
3
Heat the duck fat and add the remaining garlic, a few sprigs of thyme, and the gizzards.
Chef's tip
Chicken and duck gizzards or hearts are also suitable, but if you get goose offal, it's heavenly. You can fry them in oil, fat, or clarified butter. The garlic mayonnaise is also perfect for other dishes, such as vegetables or Christmas fried carp. Save the fat used for confit and reuse it again and again.
Ingredients
Price per portion:HUF 4,027.90
INGREDIENTS
Nutritional values
Energy value
3535.48 kJ845 kCal