How to Cook Duck Gizzards
Defrost only in the refrigerator or microwave.
Season to your taste.
For cooking: 40 minutes on high heat
For frying or breading 3 minutes at 160 °C after cooked.
Consume only after it has been completely cooked, fried or baked.
Recipe: Stewed Duck Gizzards
*courtesy of Villa Germania
Ingredients
500 g duck gizzards
2 cups water
1/2 cup vinegar
4 garlic cloves
2 chopped onions
1 tablespoon mint leaves
1 tablespoon bay leaves
1 can of peeled tomatoes
50 g bacon
1/3 cup olive oil
1 tablespoon salt
1 tablespoon chopped parsley
Directions
Combine water and vinegar in a bowl and soak the duck gizzards for about 5 minutes.
Drain and set aside. In a blender, purée the garlic, onion, mint, bay leaf, and tomato until smooth.
In a pressure cooker over medium heat, cook the chopped bacon in olive oil until golden and crisp.
Add the gizzards along with the blended mixture.
Season with salt, cover, and cook under pressure for 20 minutes once it starts.
Release the pressure, open the lid, and transfer the dish to a serving platter.
Garnish with chopped parsley and serve warm.
| Average Nutritional Values (serving size 100g) | Per 100 g |
| Calories | 94 kcal* |
| Total Fat | 2.1 g | 3% |
| Total Carbohydrates | n/a | |
| Protein | 18 g | 36% |
| Iron 2.5mg | 14% |
| Potassium 161mg | 3% |
| Niacin 2.88 mg | 18% |
| Vitamin B12 | 20% |
| Selenium 19.80 mcg | 36% |
| Zinc 1.44 mg | 13% |
*Percent values are based on a 2000-calorie diet.
Storage: Keep frozen. Deep freezer -12 °C or colder, Freezer-10°C to -8°C.
Keep raw product separate from other foods.
Do not wash raw product before handling.
Shelf life: Up to 12 months frozen in its original packaging.
5 days in the refrigerator at +4 °C to -8°C.
