Medium

Gésiers de Poulet Confits

Name: Gésiers de Poulet Confits
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 servings
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

By Chef Marco Deluca·Red Seal Certified Chef|May 15, 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

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Bring to Room Temperature

“Take chicken out of the fridge 20-30 minutes before cooking. Cold chicken straight from the fridge cooks unevenly — the outside overcooks while the centre stays underdone.”

Nutrition Per Serving

285

Calories

24g

Protein

18g

Fat

Carbs

Fiber2g

Sugar2g

Sodium460mg

Reviews

4.7 / 5 (198 reviews)

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.

Recipe at a Glance

Prep:

10 min

Cook:

2 hr

Total:

2 hr 10 min

Servings:

Difficulty:

Medium

Pro Tips

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.

Variations

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.

Chicken Salads

Gésiers de Poulet Confits

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

by ChickenRecipes.ca

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience