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Dec 30, 2005 04:35 PM

duck giblets - what to do with them

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I am roasting a duck and I now have a package of duck giblets and extra skin and fat that I have removed. I'm sure there is something yummy I can do with these things but I'm not really sure what.


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  1. Render the fat down and fry potatoes in it, just about the best you can get.

    While you probably don't have enough, I had a duck gizzard salad the other day at Bistro Jeanty in Yountville. It was frissee with a warm dressing and sauted duck gizzrds sliced up. Awesome.

    4 Replies
    1. re: Monty
      Hungry Celeste

      Dirty rice, aka rice dressing. Render the fat from the skin, reserving the crispy skin. Brown aromatics (shallot, green pepper, garlic, celery, cayenne pepper, black pepper, salt, thyme) in the fat, then add the cleaned gizzards, finely chopped, as well as the liver, etc, cut into pieces; saute until cooked through. Toss in a cup of uncooked rice, stirring to coat. Add appropriate amount of liquid, cover, cook. When done, add a couple of handfuls of chopped green onions.

      1. re: Hungry Celeste

        Thanks for the responses. I ended up rendering the skin and sauteeing it along with the giblets and 2 sliced onions. I tasted the liver after it was cooked and found it too bitter so I discarded it.

        I ended up cooking the rendered fat and the onions along with some chopped red cabbage and a chopped apple. It's came out really well and I will serve it along with the duck tomorrow night. Now if I can only decide what to do with all the duck stock I have leftover! (the roast duck is a 2 part project - tonight it got simmered and tomorrow night it gets roasted).

        1. re: Aimee

          Thanks for the update. Please report back on how that 2 part process goes. I too am roasting a duck for NYE. After much deliberation and back and forth, I've decided to use the 5-hr. duck recipe from Saveur as a guideline while adding my usual twists. I'm hoping for a succulent bird w/ an ultra-crispy skin... (*crossing fingers*)

          Coincidentally, I'll be doing braised red cabbage and apples too!

          1. re: Carb Lover

            The duck came out great although I can't believe how little meat and how much duck fat I'm left with today. I braised it for about three hours in water, soy sauce, ginger, sugar, and star anise. This got rid of a ton of fat.

            The next night it got roasted for about an hour basted with sherry, soy sauce, more duck fat. The meat was relatively moist and the duck skin was delicious. My boyfriend was very impressed!

            How did your recipe come out?

    2. One "name" restaurant in the SF Bay Area where I worked a while back made a pasta sauce with the duck gizzards and served it over polenta. Didn't mention on the menu that it was gizzards, just that it was duck. Sold like hotcakes. Trim the silverskin off a bunch of gizzards and start from there, olive oil, onions, tomatoes, herbs, yum, yum.