Liver and Confit Gizzard in a Crispy Crust, with Garlic Mayonnaise

Name: Liver and Confit Gizzard in a Crispy Crust, with Garlic Mayonnaise
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 40 dkg roasted duck liver, or chicken liver; 40 dkg chicken or duck gizzard, nicely cleaned; 5 dl duck fat; 5 dl oil for frying; 10 cloves garlic; Salt; Pepper; Fresh thyme; 2 eggs; 30 dkg panko breadcrumbs; 10 dkg flour; 30 dkg mayonnaise; 20 dkg fresh mixed salad; 0.5 dl extra virgin olive oil; A little fresh chives; 5 dl milk

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

40 dkg roasted duck liver, or chicken liver
40 dkg chicken or duck gizzard, nicely cleaned
5 dl duck fat
5 dl oil for frying
10 cloves garlic
Salt
Pepper
Fresh thyme
2 eggs
30 dkg panko breadcrumbs
10 dkg flour
30 dkg mayonnaise
20 dkg fresh mixed salad
0.5 dl extra virgin olive oil
A little fresh chives
5 dl milk

PREPARATION

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.
4
"Cook" the gizzards until tender in the fat over low heat. This is called confit.
5
Add 1 clove of crushed garlic and 3 dkg of salt to half a liter of milk, and soak the liver in it for 1 hour. This will make the fried liver perfect.
6
Once the gizzards are ready, mash the garlic with a fork and mix it into the mayonnaise, along with a little freshly chopped chives.
7
Bread the marinated livers and confit gizzards in the usual way and fry them in hot fat for a few minutes.
8
Drizzle a few drops of lemon juice, olive oil, and a pinch of salt over the salad leaves.
9
Serve the fresh warm bites with the confit garlic mayonnaise and fresh crispy salad.

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.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!