Gésiers de Poulet Confits on a frisée salad

Medium

Salade de Gésiers de Poulet Confits

Name: Salade de Gésiers de Poulet Confits
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 portions
Cuisine: French
Ingredients: 500 g chicken gizzards, cleaned and trimmed; 2 cups duck fat (or olive oil); 4 cloves garlic, whole; 3 sprigs fresh thyme; 2 bay leaves; 1 tsp salt; 1 head frisée lettuce, torn; 2 tbsp sherry vinegar; 1 tbsp Dijon mustard; 3 tbsp walnut oil; 0.25 cup walnuts, toasted; Salt and pepper to taste

(198)

2 hr 10 min4285 cal

Par Chef Marco Deluca·Chef certifie Sceau rouge|15 mai 2024

Gésiers de Poulet Confits is a beloved French bistro dish where chicken gizzards are slow-cooked in duck fat until meltingly tender, then served warm over a frisée salad with a tangy vinaigrette. The confit method transforms the naturally tough gizzards into a luxuriously tender, rich delicacy. This is a staple of Southwest France and a wonderful way to explore nose-to-tail cooking.

gizzardsfrenchconfitsalad

Epingler cette recette

Partager sur:

Ingrédients

Portions :

Instructions

👨‍🍳Notes du Chef

Amenez a temperature ambiante

“Sortez le poulet du refrigerateur 20 a 30 minutes avant la cuisson. Le poulet froid directement du refrigerateur cuit de maniere inegale.”

Valeur nutritive par portion

285

Calories

24g

Protéines

18g

Lipides

Glucides

Fibres2g

Sucre2g

Sodium460mg

Avis

4.7 / 5 (198 avis)

Nicole T.

Nov 5, 2025

Made this twice already this month. So delicious!

Michelle R.

Mar 3, 2025

Best chicken recipe I have tried in a long time.

Tyler V.

Feb 11, 2025

Really good! I added a bit more seasoning but otherwise perfect.

En un coup d'oeil

Prep :

10 min

Cuisson :

2 hr

Total :

2 hr 10 min

Portions :

Difficulte :

Medium

Conseils de pro

1If duck fat is unavailable, olive oil works well for the confit.
2The confit gizzards can be stored submerged in their fat in the fridge for up to 2 weeks.
3The warm-cold contrast between gizzards and salad is essential — serve immediately.

Variantes

Serve over lentils instead of frisée.
Add a poached egg on top for a classic Lyonnaise treatment.
Use a mix of greens — arugula and frisée work well together.

Salades de Poulet

Salade de Gésiers de Poulet Confits

One bite of this Salade de Gésiers de Poulet Confits and you will be hooked. Save for later!

by ChickenRecipes.ca

Epingler cette recette

Recettes tendances

Chef Marco Deluca

Chef principal et Developpeur de recettes

Marco est un chef certifie Sceau rouge avec plus de 15 ans d'experience en cuisine professionnelle a travers le Canada. Apres sa formation au George Brown College de Toronto et son travail dans des restaurants renommes de Vancouver a Montreal, il a fonde ChickenRecipes.ca pour partager son expertise avec les cuisiniers amateurs. Marco se specialise dans les plats de poulet de qualite restaurant accessibles aux cuisines canadiennes.

Chef certifie Sceau rougeDiplome en arts culinaires du George Brown CollegePlus de 15 ans d'experience en cuisine professionnelle